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Mesquite lump versus briquettes for a 12 hour brisket, which way do you lean?
I ran a side by side last Sunday in Austin using the same packer cut, same rub, same pit temp, only difference was mesquite lump on one side and standard briquettes on the other. The lump burned hotter and cleaner but I had to babysit it every hour, while the briquettes held steady overnight and gave a deeper smoke ring to the flat. I ended up sleeping through the lump side and it dipped to 215, so I'm team briquettes for long cooks now, but has anyone else found lump worth the extra attention?
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