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First butt tomorrow - best wood choice?
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kthacher
Posts: 155
I am going with Gibson's peach pork butt recipe, and will turbo it due to time constraints. Here are the wood choices I have. I realize that some of them likely make no sense for pork, but I have listed them anyway. Please chime in with your recommendation.
Hickory, Oak, Cherry, Apple, Sugar Maple, and Alder.
Hickory, Oak, Cherry, Apple, Sugar Maple, and Alder.
Winnipeg, Canada
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kthacher said:
Please chime in with your recommendation.Hickory, Oak, Cherry, Apple, Sugar Maple, and Alder.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I have cooked cornbread and biscuits over straight clean burning oak on the big units with outstanding results. Oak is a near perfect all around good wood. The key is just be sure that it's burning clean. But this is true of all woods. Oak is my very favorite.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Hickory/peach Hickory/apple
Peach...or Pecan
Really comes down to what you have and what you like!I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Chubby said:Hickory/peach Hickory/apple
Peach...or PecanLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Oak is a safe bet. That said, I'm running with hickory today as I'm serving guests and want a really pronounced smoke flavor. I don't know what the peach part of the recipe is, but it may not stand up to a strong smoke flavor like hickory. I think hickory can get bitter sometimes too.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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The peach part is an injection, where the peach syrup from canned peaches is combined with other ingredients and injected.Winnipeg, Canada
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I normally use apple with pork. It's not as strong as some woods so I'll add a little more to ensure lots of smoke.Cooking on an XL and Medium in Bethesda, MD.
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Hickory and apple for me and my peeps.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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For butts, I use hickory, oak or a combination of both. Only recently have I been using white oak and have about decided I prefer hickory. The oak is pretty mild, hickory has more of a kick!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
For Pork I typically use all fruit wood. For me, that's usually Cherry, but have used Apple when I've not paid close enough attention to my Cherry supply...
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Hickory/apple or hickory/peach or maybe hickory/pecan. My first exposure to pulled pork was in NC, so hickory was the standard wood. I am still partial to hickory. On an Egg, you want to go 1 part hickory and 1 part apple, peach or pecan. Do not add too much wood. Alternatively, you could go 1 part hickory with two parts of the other woods.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
SGH said:I have cooked cornbread and biscuits over straight clean burning oak on the big units with outstanding results. Oak is a near perfect all around good wood. The key is just be sure that it's burning clean. But this is true of all woods. Oak is my very favorite.XL & MM BGE, 36" Blackstone - Newport News, VA
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
johnnyp said:Can we get a zoomed out pic of your rig?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:johnnyp said:Can we get a zoomed out pic of your rig?XLBGE- Napa, CA by way of ATX
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