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.