Pappas BBQ primarily uses a combination of hickory and mesquite wood to smoke their meats. This specific blend is essential to achieving their signature barbecue flavor.
The pitmasters at Pappas BBQ meticulously tend to their smoking pits around the clock, ensuring the precise application of fresh hickory and mesquite. This constant attention, along with careful monitoring of environmental factors like humidity and wind, helps to consistently impart a distinctive, slightly sweet smoky essence to the slow-cooked meats.
The Characteristics of Hickory and Mesquite in Barbecue
The selection of these two wood types is deliberate, as each contributes unique qualities to the final product:
- Hickory Wood: Renowned for producing a strong, often sweet, and sometimes bacon-like smoky flavor. It's a popular choice in American barbecue for its robust profile that complements various meats, especially pork and beef.
- Mesquite Wood: Offers a more intense, earthy, and often slightly sweet smoke. Native to the Southwestern U.S., mesquite burns hot and delivers a bold flavor that is highly favored for beef and poultry.
By combining hickory and mesquite, Pappas BBQ creates a complex and balanced smoky flavor profile that is both rich and subtly sweet, setting their barbecue apart.
