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Butt Paranoia

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wdan
wdan Posts: 261
edited November -1 in EggHead Forum
First of all, let me say this about that: NOTHING is better than southern-style pull. I just happen to be one of those who has to continuously look for new ideas and/or improvements...and sometimes, just want to mix it up a little bit. My Hawaiian pig thread was one of those salvos...got some great responses too, thanks to all. [p]I'm contemplating doing a low 'n slow pork butt using a mild, fruity wood like peach or pear in hopes of imparting a unique flavor to the pork. Tradition says I should stick with hickory or pecan, but I'm looking for a new, "island-like" flavor. Here's the paranoid part: I am afraid of going through an overnight ordeal using fruit-wood instead of traditional hickory, only to find out that the fruity stuff didn't "take" and I've got a bland hunk of pork on my hands.[p]Question for you all: Who has had experiences out there regarding use of fruit woods to smoke pork butt? I'm thinking of apple, peach, pear, cherry, etc. Also, who has tried any of these woods and subsequently gone back to hickory/pecan?

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