Hickory, Mesquite, or PB Competition Blend

TheGrumpyGriller

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Weekend menu:
  • Full packer brisket
  • Boneless chicken breast (will be a teriyaki marinade w/ pineapples)
  • St. Louis Ribs
  • Corn-on-the-cob
  • Smashed red potatoes
Normally, on a mixed protein menu, I'd opt for my usual PB Competition Blend, but wondering is Hickory or Mesquite (I also have Apple) would be more interesting offering. The brisket, of course, will be on for quite a while (14-18 hrs maybe), while the chicken is only 2-3, and the ribs on a 3/2-2-1 coook.

Any thoughts are welcomed - and yes, I have a smoke tube and maze, so I can augment the hopper with something else in the tube/maze.

Thanks :)!
 

YYCRed

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Have you thought about starting with one (the Competition Blend, I'd assume) to get that smoke flavor into the brisket and then use another for the rest? My go-to for poultry is apple or cherry, and the apple goes well with the ribs, and at the point you are throwing those on, the brisket is wrapped and not taking any more smoke, so you could change flavors.

It would be a little extra work, but might be worth it.
 
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TheGrumpyGriller

TheGrumpyGriller

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Have you thought about starting with one (the Competition Blend, I'd assume) to get that smoke flavor into the brisket and then use another for the rest? My go-to for poultry is apple or cherry, and the apple goes well with the ribs, and at the point you are throwing those on, the brisket is wrapped and not taking any more smoke, so you could change flavors.

It would be a little extra work, but might be worth it.
Yeah - was definitely considering that. I could do the CB for the overnight through the stall and then switch over once I wrap the brisket. I am guessing at that point, while it would clearly continue to cook, it's probably not going to absorb much smoke.
 

Dan-H

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I like apple for pork.
I like mesquite for chicken or turkey, but also like apple.

I don't think I'd want mesquite on st louis ribs.

I think apple for chicken would be good, especially since it is a teriyaki marinade.

for the brisket, what would you use if that was the only meat? Maybe start with that for the first 10 to 12 hours, and then switch to apple when the chicken and ribs go on.
 
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TheGrumpyGriller

TheGrumpyGriller

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Yeah....that's what I am probably going to do. Start with the Pit Boss Competition Blend for the overnight portion until I wrap. Once that happens, I may mix in some apple/fruitwood blend, but I agree that the mesquite doesn't fit in this mix. Thanks!
 

Timmy

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I use Apple on pretty much everything.
 
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