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oak for a shoulder

jerrypjerryp Posts: 230
edited 12:15AM in EggHead Forum
Anybody ever use oak for pulled pork. I see guys use it in bbq joints on food network. Just wondering what kind of flavor profile it adds(strong smoke, mild, etc.) Thanks.


  • BacchusBacchus Posts: 6,019
    It would work fine, just eggsperiment and see how you like it. Much of the lump charcoal we use is oak...
  • onedbguruonedbguru Posts: 1,500
    I have used applewood or mesquite (I used to live in TX).
  • hornhonkhornhonk Posts: 3,841
    Oak is great. It's not much different than hickory, IMO. Apple wood is good, but I don't think it has a strong enough profile for a low and slow cook.I
  • Carolina QCarolina Q Posts: 12,859
    I believe many of the NC Q joints use, or used to use, oak and/or hickory for smoking butts. I have always used hickory, but want to try oak only. Then a combination of both - just to see who wins. I doubt you can go wrong with either of them. Or both. I'm betting "both" will be the winner.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • skihornskihorn Posts: 600
    As mentioned most lump is made of oak. However, that is different from using it as flavoring wood as I think of the lump I use as relatively tasteless.

    To me oak is as not as strong as mesquite or hickory, but stronger than the fruit woods.

    For pulled pork I don't think you have to worry too much about the smoke being too strong. There is relatively little surface area (as a % of the meat) compared to most other meats, and it winds up being mixed in with the inner parts when it is pulled. I use hickory and apple for pulled pork. But then again I am from Texas where pulled pork is not near as common as in other parts of the south.

    League City, TX
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