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Butt + Brisket - Wood Choice

bkhooegger
bkhooegger Posts: 30
in EggHead Forum
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?
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Comments

  • lousubcap
    lousubcap Posts: 36,768
    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-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bkhooegger
    bkhooegger Posts: 30
    That chart is a great resource. Thank you!
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  • JRWhitee
    JRWhitee Posts: 5,678
    I like hickory with my pork butts and oak or mesquite for briskets. Hickory for both would be fine.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    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.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    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.
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  • kweitz
    kweitz Posts: 305
    Thanks for that link Lou. Good info there. 

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • stlcharcoal
    stlcharcoal Posts: 4,759
    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:


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  • bkhooegger
    bkhooegger Posts: 30
    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.
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  • lousubcap
    lousubcap Posts: 36,768
    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.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited December 2017
    I prefer hickory for butts. Oak is okay, but for me, hickory is better. I don't like/cook brisket. 

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

    Michael 
    Central Connecticut 

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  • bgebrent
    bgebrent Posts: 19,636
    +1 hickory  and some pecan.
    Sandy Springs & Dawsonville Ga
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  • stlcharcoal
    stlcharcoal Posts: 4,759
    edited December 2017
    Pecan is what all the competition guys in stl use on brisket.
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