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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
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.
...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!...
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.
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