Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

What's your favorite wood for smoking Boston Butt?

The BeanThe Bean Posts: 49
edited 10:29AM in EggHead Forum
Good Morning Everyone - I'm smoking a couple of Boston Butts this week and wanted to see what your favorite wood is for these? I've used Apple and Pecan in the past and they've both come out great, but I'm curious what y'all have used.

I'll be injecting them with a mix of maple syrup/pineapple juice and then using Byron's Butt Rub. Last one we made we also sprayed it down during the cook with a mixture of apple juice/apple cider vinegar. Not sure if any of this would affect wood choice not.

Thanks for the tips!
·

Comments

  • BigABigA Posts: 1,157
    i use hickory chunks with a few apple chips or chunks
    ·
  • vidalia1vidalia1 Posts: 7,091
    I like to use pecan & cherry together for butts & ribs.... ;)
    ·
  • jeffinsgfjeffinsgf Posts: 1,259
    Hik'ry. nuff said.

    I experiment all over the place, but always come back to hickory for low and slow.
    ·
  • stikestike Posts: 15,597
    hickory bark
    ed egli avea del cul fatto trombetta -Dante
    ·
  • KokemanKokeman Posts: 815
    I use hickory chunks.
    ·
  • HossHoss Posts: 14,587
    Pecan,apple,cherry or a mixture of any or all of them.
    ·
  • fishlessmanfishlessman Posts: 17,303
    two parts black cherry, 1 part hickory, sometimes a couple chips of mesquite. got to go really light with the mesquite but im from the north and dont have to play by the rules :laugh: i like the hickory bark as well, easy to find around here once you know what to look for, no need to ever buy it again
    ·
  • srq2625srq2625 Posts: 262
    I've tried appble, cherry, pecan, and hickory. I've found SWMBO and I like either the appble or the cherry (or a combination of these) the most.
    ·
  • EggtuckyEggtucky Posts: 2,746
    hick'ree :blink:
    ·
  • crghc98crghc98 Posts: 1,006
    hickory bark,maple, apple, oak...basically whatever is on hand and free...
    ·
  • Carolina QCarolina Q Posts: 8,485
    For pork butt, there are only two possibilities... hickory or oak. Or a combination of the two. There are NO other options. Period. Really. B) :)
    Michael 
    Central Connecticut 

    ·
  • cookn bikercookn biker Posts: 13,406
    Hickory and cherry
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    ·
  • CBBQCBBQ Posts: 610
    For butts I use cherry and no rub for home and business. I season the meat as I pull it.
    ·
  • CrueznCruezn Posts: 317
    Hickory for that classic BBQ flavor, and Apple for a little sweetness. You can't go wrong with that combo! ;)
    ·
  • I like a hickory wiht a touch of pecan thrown in for good measure.
    ·
  • 2Fategghead2Fategghead Posts: 9,623
    I make a sweet rub and hickory chunks. ;) Tim
    ·
  • I've only ever done a Butt with Hickory.
    ·
  • Hickory for this southern boy!
    ·
  • hornhonkhornhonk Posts: 3,841
    I've used apple, pecan, cherry, sassafras and hickory. I like hickory the best...by far!
    ·
  • NC-CDNNC-CDN Posts: 703
    Hickory is my mainstay and I usually use both hickory and maple, but I am out of maple right now. Hickory is the daddy when you're doing pork in NC.
    ·
  • Chunks of Pecan with a mixture of Hickory Chips.
    ·
  • Nick311Nick311 Posts: 43
    Pecan wood and a couple grape wood chips. The grape adds a good sweet flavor.
    ·
  • NPHuskerFLNPHuskerFL Posts: 11,197
    Pecan & Black Cherry Mix
    Pecan & Sugar Maple Mix
    & for some bite Mesquite or Hickory & Pecan Mix
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
    ·
  • LitLit Posts: 4,026
    Bringing back the dead here but I use peach on everything but beef. Red and white oak on beef. I used to keep between 6-8 types of wood around but I haven't found anything that compares to peach. Nice and sweet and mellow.
    ·
  • SPRIGSSPRIGS Posts: 223
    Peach for me on all pork.
    ·
  • Hickory and Apple mix.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
    ·
  • FromanFroman Posts: 169
    Reading this makes me realize I shluld branch out from only using Apple. :)
    ·
  • AUCEAUCE Posts: 863
    I like apple on my arse.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    ·
Sign In or Register to comment.