I want to move away from the traditional American BBQ for tomorrow's NYD cook on my UDS and do an Asian themed pork butt. I will cook it standard pork butt style, but will slice/chunk it instead of pulling it.
Something that incorporates soy sauce, brown sugar, ginger, garlic, 5 Spice, etc.
I can't think of what wood to use for it though. Maybe I shouldn't use any wood and just use straight charcoal briquettes? I don't know if many many traditional Asian meats are smoked...?
I would only be ale to get wood from Home Depot, so like apple, mesquite, or hickory.
Char Siu is a nice option...here are some threads....
When I have done this, I have used Cherry for Smoke, but I think Apple or another fruit wood would be fine.
Yeah, I think apple would compliment a dish like that.
Don't forget some Hoisane (sp) sauce in the mix, or Duck Sauce.
Cherry IS available at my local HD so I think I might try that.
In Asia the most common cooking fuel is lump or stick charcoal. Probably not a lot of choice of wood.
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