Wood Recommendations For Pork Butt

Started by Reboot, March 02, 2011, 10:35:19 AM

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Reboot

Newbie here - doing my first pork butt and I'm a little concerned that the hickory might be a little too much for my family.  I've heard the apple is a good alternative but not sure about that. 

Is mixing wood types recommended (maybe 1/2 hickory 1/2 apple) or can anyone recommend another wood type that works well with pork butt?


FLBentRider

Go with the Apple, work your way up to Hickory.
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classicrockgriller

And if you Want to mix it with a different wood, I like pecan and apple mix.

But apple is a good first choice like FLBR said.

About 4 hrs of smoke and then adjust for next time.

Welcome to the Forum!

recipe site:
http://www.susanminor.org/forums/

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

Reboot

#3
We'll give the apple a shot - thanks!

How far open should the vent be?  I've read closing it completely is a bad idea, but it's a little windy out here today soooo maybe like halfway open?

classicrockgriller

for a butt?

3/4 to full open, just try to block the wind if you can.

The butt has a lot of moisture that need to escape the smoker.

Closing the vent will trap the moisture inside and keep temps lower.

classicrockgriller

After the smoke is over, change the water out with fresh.

Then change it every 4 to 5 hrs while cooking the butt.

Reboot

Got it - thanks classicrockgriller

Nice forum yall have here - lotsa good folks with a bunch of good info to share.

DTAggie

CRG has you covered.  Even when windy, I leave my vent fully open on everything....oh wait, it is stuck open now.

dman4505

Hey Reboot be sure and post pictures, we're a visual bunch and love seeing what others have done.

Don
"I am a soldier, I fight where I am told, and I win where I fight."

The Man's Prayer: I'm a man, but I can change, if I have to, I guess.

Reboot

Will do - It actually turned out pretty good just using the stock recipe on Bradley's recipe site.  It developed a real nice bark in just about 6.5 hours, the leftovers are disappearing FAST!


TonyL222

Quote from: Reboot on March 04, 2011, 12:27:17 AM
Will do - It actually turned out pretty good just using the stock recipe on Bradley's recipe site.  It developed a real nice bark in just about 6.5 hours, the leftovers are disappearing FAST!

So you say.  Without pics, it didn't happen  ;D

Congrats on your smoke!!

Reboot

Quote from: TonyL222 on March 04, 2011, 05:06:33 AM
Quote from: Reboot on March 04, 2011, 12:27:17 AM
Will do - It actually turned out pretty good just using the stock recipe on Bradley's recipe site.  It developed a real nice bark in just about 6.5 hours, the leftovers are disappearing FAST!

So you say.  Without pics, it didn't happen  ;D

Congrats on your smoke!!


HA!  I only wish there was a way to attach the smell to the pic...it was spectacular!


DTAggie


OU812

Nice butt.  ;D

What flavor of wood did you end up using?

classicrockgriller

That is super!

There's no stopping you now.

Just don't tell the wife how easy it was.

Nice Job and thanks for the pic.