For the record, most professional Texas pitmasters seem to think the same and avoid mesquite, although it is quite popular with backyarders. Or so I've heard (OK, I read it in, I think, Legends of Texas Barbecue. Anyway, I've tried mesquite, and don't particularly care for it.
“Anyway, I’ve tried mesquite, and don’t particularly care for it.”
...me too....I used mesquite some when I lived in Houston and couldn’t understand what the fuss was all about...to me good BBQ all begins with the wood...unfortunately where I live in NC it’s getting harder and harder to find wood fired restaurant BBQ....it takes extra work, and many pseudo BBQ places have switched to gas-fired cookers...so basically what you’re getting is oven baked pork.
I don’t like mesquite either. Don’t care for the smell or the taste. I use soaked hickory chips and add them around the coals after they’re turning grey and burning good.