Texas Barbecue Lesson #3: Only Use Mesquite 

With very few exceptions, in West Texas the only wood used in smokers and grills is mesquite.

The tricky part of barbecue is the balance of smoke, heat, fat and seasoning. Too much smoke over-powers the flavor of the meat. Too much heat and not enough fat dries out the meat. Too little seasoning creates absolutely no kick.

At Joe Allen’s, they get that balance pitch-perfect.

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