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Hickory or fruit woods apple/cherry for a Boston Butt
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HarleyDoug
Posts: 69
I like the apple/cherry for baby backs but thinking the hickory will be better for a boston butt - thoughts please Thanks much, Doug
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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
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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.
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thanks much
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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
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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 -
cherry AND hickory for smoke and right on the grill after applying rub
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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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