puled pork sandwiches

JimZ

TVWBB Super Fan
So we had a get-together Saturday and I did 2 boneless shoulders from Costco on Friday. Started at 6 am and finished the smoke around 5ish. Wrapped them around 2 to push thru the stall and left them wrapped for the remainder of the time. They turned out great but when we were eating I kept thinking to myself I couldn't taste the smoke on the meat. I know we did a split batch one with vinegar-based sauce and the other with a traditional sauce but it seemed like i could have just as easily done these in a slow cooker and I don't believe anyone would notice a difference. BTW is used applewood and i thought I went kind of hevy cause apple i what i mostly used more gentle not as pungent.
 

timothy

TVWBB Olympian
What did everyone else think? Sometimes when you hang around the smoker all day your senses get a little jaded.
And what type of apple, bagged stuff or ? That could just be old/dried out.
 

JimZ

TVWBB Super Fan
What did everyone else think? Sometimes when you hang around the smoker all day your senses get a little jaded.
And what type of apple, bagged stuff or ? That could just be old/dried out.
Apple chunks fist sized and they were still pungent. I love the smell when they are burning. Everyone loved the pork but nobody said I can tell you smoked it or I can taste the apple. I need to find a supplier for smoking wood.
 

timothy

TVWBB Olympian
Apple chunks fist sized and they were still pungent. I love the smell when they are burning. Everyone loved the pork but nobody said I can tell you smoked it or I can taste the apple. I need to find a supplier for smoking wood.

I don't use apple on butts, to mild for me. I prefer a more robust flavor like Hickory, or if you want to tone it down Pecan, and add some wild Cherry in for color.
I get my wood from Smokinlicious but I don't think they have apple.
 

Lee Ingraham

TVWBB Fan
I'll second Timothy. Apple is a very mild smoke flavor for a piece of meat that big, I would give hickory a try for a butt. I usually use apple or cherry on smaller pieces of meat like pork tenderloins or chicken.
 

KE Quist

TVWBB Super Fan
Agree with using hickory for the pork butts. I sometimes use apple when I'm cooking poultry like a turkey or something. Good on you though for going to the effort.
 

W Tyler

TVWBB All-Star
What everyone else has said..............hickory for pork butt. Tried and true combination. Apple is GREAT for wings and fine for other smaller pieces of poultry.
 

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