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Hickory or fruit woods apple/cherry for a Boston Butt

HarleyDougHarleyDoug Posts: 69
edited December 2011 in EggHead Forum
I like the apple/cherry for baby backs but thinking the hickory will be better for a boston butt - thoughts please  Thanks much, Doug

Comments

  • I like apple
    Fred V. Smyrna,Ga.
  • Most of the restaurants use Hickory around here, and I use it a lot.  I have used apple a lot, and have done very well with it.  I think I like oak the best though.  

    I believe that you will do will with whichever you use.  A butt does well with about anything.
    Large BGE Decatur, AL
  • SqueezySqueezy Posts: 1,102
    Just about anything but mesquite for a butt ... besides what is mentioned above, I like maple and pecan.
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • thanks much
  • I think I'm going to do Hickory - I've got some an need to use it - another question do you guys prefer to put rub on and back in the refrig or left it out to get closer to room temp
  • SqueezySqueezy Posts: 1,102

    I rub and or inject just before.

     

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • another question do you guys prefer to put rub on and back in the refrig or left it out to get closer to room temp
    I used to rub everything and then put it back in the fridge for 1 hr. - 1 day.  Now I never do.  I pull the meat out, rub it and put it on the egg.  I don't think it matters.  I've never been able to tell the difference, so now I just do it the easiest/fastest way.
    Packerland, Wisconsin

  • fishlessmanfishlessman Posts: 19,917
    cherry AND hickory for smoke and right on the grill after applying rub
  • The only time that I put anything back in the fridge is if I am doing a lot and want to prep the night before I put them on.  

    Usually that is if we are using the big cooker and doing 20 buts or more.
    Large BGE Decatur, AL
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