I have some mesquite smoked beef brisket that is pretty smokey. Is there anything I can do to neutralize that strong flavor?
Smoke flavor is challenging to work with, but I would think an appropriate barbecue sauce would fit the bill. I wouldn't get anything too salty as I suspect that would worsen the perceived smokiness; but not too sweet because that will just clash with it.
I think a vinegar sauce would be probably best; acidity and bite would help cut through that smokiness. A mustard sauce also could be a good fit for a similar reason. (See the Serious Eats guide to barbecue sauces for more details.)