Butt Paranoia

wdan

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?

wdan

WDAN,
Forgot to mention that I'll prolly rub it with the recipe Painter linked in one of the Hawaiian Pig followups. The ingredients are mighty Asian/Pacific Rim stuff and I've used them on a lot of beef dishes...but not on smoked pork.[p]Oh, I think a plan is staring to come together!

QBabe

WDAN,[p]I often use cherry wood with pork and it is most EXCELLENT! Doesn't matter what kind of pork...ribs...butts...whatever. Sometimes I'll combine with hickory. Maybe I'm wrong, but I think you'll like it. It's not a wimpy fruitwood at all.[p]QBabe
:~)

JSlot

WDAN,[p]Apple is also eggcellent with pork. In fact, just plain ol' lump is eggcellent with pork, too! So, if you are worrying about it being bland, then you ARE paranoid! [p]Jim

Bama Egger

No one has jumped in to suggest Avocado pits????

Ohio Boy in DC

Cherry chunks with hickory chips...Qbabe took the words right out of my mouth...[p]Great taste...less paranoia!