Porks and Beefs together

Discussion in 'Beef' started by bubba t, Dec 10, 2007.

  1. bubba t

    bubba t Fire Starter

    Got a Party coming up that I want the Pork shoulders to share the same smokey room as the Beef rumps...what is the best choice of wood(s) to use??
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    hmmmmmmm....good question........pork i like apple or cherry.......a "sweet" wood........beef i like hickory........a stronger flavor.......

    but in the end........i like smoke...........i have used hickory for both beef and pork........others will say mesquite.........specially with beef....

    but i have yet to do both at once.......no room at the moment.....

    i am sure others will be along who has done both at once
  3. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    I think I would use a mixture of apple and hickory. I like both with both when done seperate!!!!!!!!!!!!
  4. rip

    rip Smoking Fanatic

    I most always use hickory for pork and beef. But then being from Tennessee we use hickory for most everything.
  5. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    I would go with a mix of hickory and cherry. This combo has always worked well for me.
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I do butts and briskets at the same time alot, i just burn apple and oak, no complaints yet. I think mixing woods of flavors is a good idea also.
  7. flash

    flash Smoking Guru OTBS Member

  8. bubba t

    bubba t Fire Starter

    I am a little leary of using mequite...I have used it in the past and it seemed to be very overpowering. Or was it just me?
  9. bubba t

    bubba t Fire Starter

    ...maybe I just had some bad wood,eh?...
  10. gramason

    gramason Smoking Fanatic OTBS Member

    I use mostly hickory, and always have good flavor.
  11. irwinwd

    irwinwd Smoke Blower

    I like hickory, apple and cherry for both meats. I tend to mix apple or cherry hickory for either. I go about 2/3 fruit wood to the hickory. Just my 2 worth.
  12. bubba t

    bubba t Fire Starter

    ...got pecan, hickory, apple and cherry standing by for this smoke...now comes the time to use the nose (..and the force!!).
    T minus 20 hrs and counting...
    Thanks for sharing the knowledge!...
  13. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    mesquite depends on the palate. texans love lots of mesquite(especially south & west texans) for lighter palates,lay off the mesquite earlier in the smoke & stick w/ the hickory, pecan if you can get it,cherry etc.... maple is pretty good too buti tend to preburn it & just add the coals as my palate thinks it's strong. hope it helps.
  14. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    When doing both, I use straight Hickory. Mesquite is too strong IMHO (even when used 50/50 with Hickory) and is not allowed to play in my back yard any more.

    Try this: yanno those Pork spares cryo-pacs? I buy mine at Sam's. When they get trimmed down to just the ribs, what to do with the extra meat? Grind it, mix it 50/50 with hamburger, make it in to meatloaf, and smoke it with Hickory.mmmmmmmm
  15. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    i have been mixin' hickory with a little pear.... it has been working pretty good...

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