Wood Recommendations For Pork Butt

[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.

[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]

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

[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]

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]

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]

Look at the barq on that pork

[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.