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What's your favorite wood for smoking Boston Butt?
The Bean
Posts: 49
Good Morning Everyone - I'm smoking a couple of Boston Butts this week and wanted to see what your favorite wood is for these? I've used Apple and Pecan in the past and they've both come out great, but I'm curious what y'all have used.
I'll be injecting them with a mix of maple syrup/pineapple juice and then using Byron's Butt Rub. Last one we made we also sprayed it down during the cook with a mixture of apple juice/apple cider vinegar. Not sure if any of this would affect wood choice not.
Thanks for the tips!
I'll be injecting them with a mix of maple syrup/pineapple juice and then using Byron's Butt Rub. Last one we made we also sprayed it down during the cook with a mixture of apple juice/apple cider vinegar. Not sure if any of this would affect wood choice not.
Thanks for the tips!
Comments
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i use hickory chunks with a few apple chips or chunks
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I like to use pecan & cherry together for butts & ribs....
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Hik'ry. nuff said.
I experiment all over the place, but always come back to hickory for low and slow. -
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I use hickory chunks.
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Pecan,apple,cherry or a mixture of any or all of them.
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two parts black cherry, 1 part hickory, sometimes a couple chips of mesquite. got to go really light with the mesquite but im from the north and dont have to play by the rules :laugh: i like the hickory bark as well, easy to find around here once you know what to look for, no need to ever buy it againfukahwee maineyou can lead a fish to water but you can not make him drink it
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I've tried appble, cherry, pecan, and hickory. I've found SWMBO and I like either the appble or the cherry (or a combination of these) the most.
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hick'ree :blink:
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hickory bark,maple, apple, oak...basically whatever is on hand and free...
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For pork butt, there are only two possibilities... hickory or oak. Or a combination of the two. There are NO other options. Period. Really.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Hickory and cherryMolly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
For butts I use cherry and no rub for home and business. I season the meat as I pull it.
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Hickory for that classic BBQ flavor, and Apple for a little sweetness. You can't go wrong with that combo!
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I like a hickory wiht a touch of pecan thrown in for good measure.
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I make a sweet rub and hickory chunks. Tim
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I've only ever done a Butt with Hickory.
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Hickory for this southern boy!
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I've used apple, pecan, cherry, sassafras and hickory. I like hickory the best...by far!
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Hickory is my mainstay and I usually use both hickory and maple, but I am out of maple right now. Hickory is the daddy when you're doing pork in NC.
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Chunks of Pecan with a mixture of Hickory Chips.
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Pecan wood and a couple grape wood chips. The grape adds a good sweet flavor.
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Pecan & Black Cherry Mix
Pecan & Sugar Maple Mix
& for some bite Mesquite or Hickory & Pecan MixLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Bringing back the dead here but I use peach on everything but beef. Red and white oak on beef. I used to keep between 6-8 types of wood around but I haven't found anything that compares to peach. Nice and sweet and mellow.
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Hickory and Apple mix.GreggLarge BGE Owner since December of 2013!
Marietta, GA -
Reading this makes me realize I shluld branch out from only using Apple.
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I like apple on my arse.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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