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Best wood for pulled pork?

TBQueTBQue Posts: 101
edited 10:03PM in EggHead Forum
I use a combo of pecan and apple my ribs and the few butts i have done. Any suggestions?

Comments

  • Pecan, Hickory, Apple or Cherry.. I mostly use Pecan, but then again I am in the south..
  • TBQueTBQue Posts: 101
    Do you use an injection marinade?
  • I subscribe to a different philosophy when it comes to injection.

    When I do whole hogs they get injected when I flip them skin down. This is usually half-way through the cook and while the meat is in the plateau. I usually inject with a strained version of the Eastern NC BBQ sauce I serve with the pork.

    I carry this over to pork butts when I decide to inject (not often).

    During the plateau the juices in the meat are moving and theoretically will drag the marinade with it. Prior to the plateau I just think it boils out. Others may disagree with me, but I have had better results injecting during the cook them I have before.

    I suggest that you try it without, with and during. Make up your own mind.
  • CecilCecil Posts: 771
    I like the bite of hicory and also throw in some pecan. 50-50.

    Walt
  • TBQueTBQue Posts: 101
    I am porbably not going to use the injection method. I just wanted see if I am missing out on anything. I have done a few searches and I get mixed reviews. I am sure the meat will be great without it.

    How much wood do you put in you egg at the start and do you add wood during your cooks?
  • BasscatBasscat Posts: 765
    Pecan and peach is the bomb for me. Thought I would miss the hickory when I first tried it, but I really don't. Though I might try peach and hickory next time.... It's all good :)
  • I usually put in one or two chunks (3" each) when I light the egg. I make sure they are part of the initial lighting and let the smoke clear.

    Once I start cooking I don't open the lid till the meat is done.

    If you fill the firebox completely with lump you don;'t need to add more.
  • UGAVETUGAVET Posts: 577
    i primarily use apple and some cherry.
  • I like mesquite or pecan. But I like mesquite on everything.
    I don't inject but like to spray condensed apple juice on about every couple of hours to keep the bark from getting too dry.
  • Even Ice Cream???
  • Haven't tried it but it doesn't sound that good. Thinks I will stick with pecans.
  • Thought you might :laugh:
  • HungryManHungryMan Posts: 3,470
    Guava wood is my choice.
  • stikestike Posts: 15,597
    i use hickory and sometimes augment with oak, guava, cherry, etc.

    when i got here about 5 or 6 years ago, i got the vibe that hickory was THE smoking wood. sometimes oak too. hickory is sweeter though (i think).

    i'd love pecan, but we don't get it up here (without buying it).

    what hardwood or fruitwood is available where you are? one of the cool things about barbecue is that it regionally influenced. whatever you have oin hand is a good thing to start with.
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 20,285
    same here, if im injecting its half way thru the cook and i use a vinegar based sauce as well. no mess in the kitchen and it adds a different flavor than an injected marinated overnight butt.
  • fishlessmanfishlessman Posts: 20,285
    i use cherry as a base, then add a little bit of a different wood. sometimes its hickory, pecan, guava, or even mesquite. lately ive been using 2/3 cherry with 1/3 mesquite with pulled pork and im finding i like the mesquite in small quantities, never liked mesquite before but seem to be building a taste for it over the years.
  • TBQueTBQue Posts: 101
    I live in Tampa, FL so I have access to a lot of cvariety since we have a BGE store here. I can regularly get pecan, apple, alder, mesquite, hickory, cherry, maple, and a few others. I have never heard of using Guava wood. I am intrigued by that. I almost always use 50/50 apple/pecan. i am just trying to get an idea of some other flavors. I don't really care for the flavor of mesquite or hickory though.
  • TBQueTBQue Posts: 101
    I live in Tampa, FL so I have access to a lot of cvariety since we have a BGE store here. I can regularly get pecan, apple, alder, mesquite, hickory, cherry, maple, and a few others. I have never heard of using Guava wood. I am intrigued by that. I almost always use 50/50 apple/pecan. i am just trying to get an idea of some other flavors. I don't really care for the flavor of mesquite or hickory though.
  • stikestike Posts: 15,597
    here's where i get kicked off the forum...

    i actually use hickory bark alone. not even hickory wood. it's shagbark hickory, actually. not kidding, it has the sweetest smelling smoke of anything i have tried.

    honestly don't know what hickory wood smoke smells like.

    admonitions against using bark are (i think) another myth. sounds logical, but in reality, not a real concern unless the bark is loose, punky, or riddle with insects).
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 20,285
    guava wood is very mild, you will probably like it alot.
    http://www.hawaiiguava.com/
    guava greg is an egger and will treat you right and he really packs the box full. one thing ive noticed is that your tollerance for different woods changes the longer you eat smoked foods so everyonce in a while you want to try those woods you didnt like before.
  • stikestike Posts: 15,597
    i'll second that. the box is JAMMED full, and i swear i got it in two days from hawaii. and it was really cheap (especially with shipping).

    i still have half a box or more a cuple years later. stuff smells GREAT.

    used it on the mango/cilantro red snapper. real good.
    ed egli avea del cul fatto trombetta -Dante
  • I smoked 2 a few weeks ago, used 20% hickory and 80% sugar maple. It was fantastic!
  • BacchusBacchus Posts: 6,019
    I use the Hickory flavored Kingsford Briquettes mixed in with my lump, in a 4:1 ratio by hand, and weighed for accuracy on my Toledo triple beam scale, calibrated to 1/100th of an ounce.

    JK :laugh:
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