Butt + Brisket - Wood Choice

bkhooegger

I've done many pork butts and several briskets, but never together. I usually end up using hickory for brisket and apple and/or cherry for my butts. 

If you are cooking them together at the same time, what is the best choice of wood? Is the hickory too strong for the pork?

lousubcap

Any of the above would work.  I would go with cherry.
Here's a link to a chart for all kinds of smoke woods:
http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf  FWIW-

bkhooegger

That chart is a great resource. Thank you!

JRWhitee

I like hickory with my pork butts and oak or mesquite for briskets. Hickory for both would be fine.

Thatgrimguy

I like everything (but mesquite) for everything.    Pecan is my most versatile wood.  But I don't think wood type is nearly as important as how well cured the wood is. Over cured has little to no flavor and under cured can be very overpowering.

Eggcelsior

Hickory and oak is traditional smoking wood for Carolina BBQ, I actually use it more than most other woods on pork, especially ribs. Tastes like "home" for me.

kweitz

Thanks for that link Lou. Good info there. 

stlcharcoal

Here's a good link: https://grillinfools.com/blog/2009/04/01/smoke-wood-what-kind-is-best-well-it-depends/

And here's part of our cheat sheet:

bkhooegger

On a somewhat related note, what kind of set up do you recommend--brisket on bottom level, pork butt on top? I have a LBGE with a CGS adjustable rig. Cook about 250-275 degrees?

I will probably have to drape the brisket over a rib rack or something initially until it shrinks some.

lousubcap

My default is always the brisket over butt.  The brisket may need a bit of care and attention during the cook, pork runs quite independently.  Top shelf affords easier access.  Besides the brisket bark is a key cook outcome-with the pork any drippings from the brisket will just enhance the final pulled pork product.  FWIW-
I'm sure anyone here can make a case for the reverse.  Bottom-line recall (notes ) how one method worked and try the opposite the next go 'round and then move on from there.  

Carolina Q

I prefer hickory for butts. Oak is okay, but for me, hickory is better. I don't like/cook brisket. 

bgebrent

+1 hickory  and some pecan.

stlcharcoal

Pecan is what all the competition guys in stl use on brisket.