Hickory or oak for pork shoulder?

StillH2OEgger

Thanks for sharing. I have undoubtedly saved myself from a potential disaster or two due to the willingness of others to share lessons they learned the hard way.

DuckDogDr

Maple

westernbbq

Hickory is strong, oak a bit more mild,   i like cherry and apple and recently had an oh wow eggsperience with pecan,  mellow, sweet! And quite forgiving esp with long cooks

Langner91

I love pecan!  Especially on chicken and turkey.

RyanStl

Curious, did you not peek in for a very long time? I'm not in the never lift lid camp, as I like to spritz every hour and don't have the will power to not look.

wepinsf

I never looked. I was so excited about how I had nailed the grill temperature at 250 I let it run for 18 hours thinking I was just experiencing a stall (also an overnight cook). Probably will adopt something closer to your method in the future. 

danhoo

I'm fortunate to have multiple meat probes. 

Last time I cooked two bone in butts I had two probes in each butt and one was way off from the other three due to poor probe placement.

It happens. Had I only had one it might have been the same result.