Wood choice for pulled pork

Discussion in 'Pork' started by chris m, Aug 13, 2008.

  1. First post here. Signed up after Flash and Abelman told me about this great forum on another site. I am pretty new to smoking.

    I have done a couple pulled porks already using hickory and was very satisfied with the results. I have some applewood and pecan wood at home.

    Would either the pecan or apple be a better choice than hickory? Should I try a combination?

  2. teleburst

    teleburst Meat Mopper

    I'm using wood chips, so your mileage may vary if you use regular wood, but I've been really happy with about 2/3rd hickory and 1/3 mesquite. The mesquite seems to give it a little bite.
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    try a combo with cherry or even cherry alone is great. you prob gonna get a bunch of different opinions here. i think the best is play around til you find a wood or combo you like.
  4. cman95

    cman95 Master of the Pit SMF Premier Member

    To each his own, but I personally like apple/pecan mixture on pork. Good luck.
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Wood choice is very inidvidual. Hickory is probably the strongest of the 3 you mention. Pecan in the middle with apple being the mildest. I prefer a hickory or hickory pecan mix for butts and ribs. Experiment and see what you like best. It's all good.
  6. richtee

    richtee Smoking Guru OTBS Member

    Hia Chris Welcome to SMF. Be sure to stop into the Roll Call forum and give us an intro post: Experience, equipment, etc.

    I like hickory and pecan on butts. Seems the butt can be a bit stronger of a cut..almost gamey sometimes, and the middling strong woods seem to deal with this well. I don't care for mesquite, but if you do, I'd suggest a little of that too perhaps.
  7. My experience with pulled pork is minimal but I know what I like on the grill with pork when it comes to wood. Apple being my first pick but it's likely good to add another wood when smoking a butt. Hickory worked well with apple for me a couple weeks ago. Have used cherry but not lately. While I really like mesquite for most meat, not so much for pork.

    Pecan wood sounds like something I need to look into. Interesting thread. [​IMG]

  8. bigwayne

    bigwayne Smoke Blower

    I don't think you can go wrong with the hickory on pork. I would save the apple for chicken or fish. Some pecan might be good though.
  9. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I use apple to start out on butts and then switch to hickory at about 1 hour in. I think the apple gives it a sweet smokey flavor.
  10. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    what E said, i like cherry with hickory 2/1 ratio 2 hunks cherry to 1 hunk of hickory...
    welcome and happy smokes!
  11. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hickory. Hick is king.
  12. iadubber

    iadubber Meat Mopper

    I like a hickory/pecan or hickory/cherry on my PP. Usually ratio around 1 to 2 respectively.
  13. big e

    big e Fire Starter

    Personally, I like the apple and use it all the way through. The mesquite seems to be a bit much and the family doen't like it as much. It still seems to get eaten though. I might see if I can hunt down some pecan.

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