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Hickory or oak for pork shoulder?

wepinsf
wepinsf Posts: 49
in EggHead Forum
Haven't done a low and slow pork shoulder in a while so firing up next weekend. Any strong feelings about hickory vs oak chunks mixed in with the lump? Seem to recall hickory being stronger so maybe use less? Always appreciate the expert advice from folks here.
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Answers

  • saluki2007
    saluki2007 Posts: 6,354
    Cherry for the win. 
    Large and Small BGE
    Central, IL

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  • pgprescott
    pgprescott Posts: 14,544
    Given those choices I’d go solidly with the hickory. Oak with beef, always. 
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  • dmchicago
    dmchicago Posts: 4,518
    Cherry of peach 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • stlcharcoal
    stlcharcoal Posts: 4,708
    Sugar maple and apple for me.
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  • johnmitchell
    johnmitchell Posts: 6,852
    Apple
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SGH
    SGH Posts: 28,909
    wepinsf said:
    Any strong feelings about hickory vs oak 
    I prefer oak, pecan or mix of them on just about on everything. With that said, I also like hickory on pork. Especially pork shoulder. So if you are choosing between oak and hickory for pork shoulder you can’t lose either way 👍

    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. 

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  • Legume
    Legume Posts: 15,455
    Mix ‘em.
    Love you bro!
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  • danv23
    danv23 Posts: 960
    Hickory and Cherry please, or, Hickory and Pecan.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • RRP
    RRP Posts: 26,136
    edited November 2021
    It all boils down to WHAT YOU and your FAMILY likes!

    As some others have mentioned already then IMHO cherry, apple, and pecan all work for me and in any combination thereof. Hickory can be too overpowering...and oak???...Well, Sir, as I said...what you and your family like...besides...it's YOUR meat!
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  • pgprescott
    pgprescott Posts: 14,544
    I just assumed he had Hickory and oak on hand and was asking which of those two choices to use for a pork butt. 🤷🏼‍♂️
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  • SGH
    SGH Posts: 28,909
    pgprescott said:
    I just assumed he had Hickory and oak on hand and was asking which of those two choices to use for a pork butt. 🤷🏼‍♂️
    Me too. 

    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. 

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  • RRP
    RRP Posts: 26,136
    I understood that as well, Pete! The thread seemed to quickly turn into “my preferences” not just what woods the OP had on hand! 
    Kinda what makes this forum become a dollar grabber…don’t ya think? LOL
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  • JohnInCarolina
    JohnInCarolina Posts: 33,265
    SGH said:
    pgprescott said:
    I just assumed he had Hickory and oak on hand and was asking which of those two choices to use for a pork butt. 🤷🏼‍♂️
    Me too. 

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • nolaegghead
    nolaegghead Posts: 42,109
    I would go Halibut with mesquite. 
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,909
    nolaegghead said:
    I would go Halibut with mesquite. 
    Ironically enough, because it is a very short cook time mesquite is actually perfect for most fish anuses. Halibut included. 

    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. 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,855
    Hickory was made for pork.
    Stillwater, MN
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  • Hansm
    Hansm Posts: 214
    Apple or Maple 
    LG BGE,  Weber Genesis gas, Weber 22" Kettle, Weber Smokey Joe
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  • RyanStl
    RyanStl Posts: 1,050
    Legume said:
    Mix ‘em.
    I agree, mix them for the win.
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  • danhoo
    danhoo Posts: 704
    Hickory if that's what you have.

    I prefer apple. 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • Teefus
    Teefus Posts: 1,239
    I usually mix apple and pecan for pork butt. I just got some peach and am looking forward to trying that too. 
    Michiana, South of the border.
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  • bbracey21
    bbracey21 Posts: 319
    I like hickory for pork but after reading some of these posts may try apple or pecan next time.
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  • YukonRon
    YukonRon Posts: 17,125
    Peach with pork. I have used others, blended them, whatever. Peach smoke and pork on the BGE is a wonderful aroma, that brings the neighbors over. It is all I use with pork.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Carolina Q
    Carolina Q Posts: 14,831
    The home of pulled pork is North Carolina. All of the Q joints there use whatever is most readily available locally - hickory or oak. I tend to prefer hickory. All of the other woods mentioned here are milder.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Oaks nice GIFs - Get the best gif on GIFER
    ______________________________________________
    I love lamp..
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  • wepinsf
    wepinsf Posts: 49
    Thank you for all the feedback. When I posted all I had was oak and hickory but had enough time to order peach and think it will be a great addition to my ever growing pile of wood chunks. Unfortunately, I absolutely destroyed the pork shoulder. Got the egg to 250 and put it on (10lbs) at midnight hoping to finish by mid morning. Made the rookie mistake of putting the probe onto bone instead of meat. Good news is the egg was as steady as I've ever gotten it. It would have run at 250 for probably 24 plus hours. Bad news is I obviously was getting a good reading. Thought it was in a stall and, long story short, I likely overcooked it by 6 hours. Was able to barely salvage enough for guests but it was embarrassing even though I'm the only one who knew what I had done. Been egging for 15 years. This was a good reminder to stay humble. Thanks again for all the help.  
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  • nolaegghead
    nolaegghead Posts: 42,109
    Consider using temperature only to tell you when you need to start probing for tenderness (doneness).  Once you are in the upper 190's, probe it with a thermapen tip, skewer or something.  Go by feel because the temperature is not a reliable indicator of when it's done. 
    ______________________________________________
    I love lamp..
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  • wepinsf
    wepinsf Posts: 49
    Good counsel. 
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,173
    I just bought some peach for smoking pork based on the advice here. I don’t know why I haven’t done that before.  My go-tos are apple, cherry & JD Barrel wood.  Thanks in advance!
    Flint, Michigan
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