Your Wood Choice For A Boston Butt?

[Michael M.]

Just thinking about doing this for the 4th of July in a few weeks. Obviously there's a number of ways to go on this question.
My own thought is for a nice cherry/apple mix but what is the thinking here from the group?

 

[timothy]

Cherry/ apple sounds good. I like apple/ hickory or pecan.

Tim

 

[B Lauchnor]

My current favorite is hickory/cherry combo. About 2 chunks cherry and 1 hickory.

 

[TravisH]

I mostly use Oak and Hickory.

I use to use more Cherry when I lived in VA and it was plentiful and relatively inexpensive (someone was always trimming).


Cherry/Apple would be fine.

 

[Michael Spurling]

I use a mixture of oak and cherry - both nice mild woods - great for pork

 

[Terre Hooks]

Hickory only.

 

[Matt B.]

Mostly Pecan as a base for it's mild flavor and nuttiness. If I want it stronger, I add some hickory. If I want it mild/medium, I'll throw in some oak... And if I'm really feeling adventurous, I'll use a chunk of fruit wood like cherry or apple. I just think that pecan is the perfect wood for pork.

 

[Jim Lampe]

Yes Michael, cherry and apple is wonderful!
I use this combo a lot and I think it's the best.
...and since you have plenty of time between now and Our Country's Independence Day

, a suggestion for a fantastic rub, A Butt Rub (for Jane).
Using this rub will NOT disappoint you whatsoever! It's KnockoutGreat!

 

[Bill Hays]

Sugar Maple for all pork is what I prefer .. I've used Hickory on butts before with very good results...

 

[CullenJ]

Hickory's my mainstay, but lately I've been using a 50/50 hickory apple (2 fist-sized hickory and 2 fist-sized apple) and hickory/cherry in the same proportions.

 

[Stephen Kennette]

I usually prefer hickory with pork although I use pecan occasionally. I like pecan because it is a little milder than hickory. I'll usually do pork with a bit of hickory and add some milder fruit woods. My latest smoke was done with 2 chunks of hickory, three chunks of pecan, and a handful of cherry chips.

If I had to pick just one for pork, I'd do hickory. I hear oak is similar but I don't have any experience with it.

 

[John09]

I love all apple but hickory is much more readily available so I usually do hickory.

 

[Michael G. (Canada Mike)]

mix of hickory and apple for all pork.

 

[Joe Preiser]

Mostly hickory with a little apple and maybe a chunk of cherry.

 

[Michael M.]

Thanks, Jim! I will check out the rub for sure.

 

[Pat Smith]

This here is Pat channeling Myron Mixon and Myron says you gotta use South Georgia Peach wood for your pork butt! (Actually, I really like peach wood for smoking butts, but since I can never seem to get my hands on it, I use pecan and apple 50/50).

Pat (channeling Myron)

 

[Bryan S]

Anything but Mesquite! Only thing I ever threw away, was a butt cooked over Mesquite.

As always JMO!

 

[Paul H]

Have used oak and hickory mixed but prefer cherry

 

[Rick Hughes]

Apple and hickory 50/50.

 

[R. Hanson ("Rondo")]

Apple 4 pork & poultry; Alder 4 fish; Oak for beef; Mesquite 4 gator, zebra, anteater, elephant trunk, & kangaroo