Yeah, last shoulder I did was wild hog and I did wrap it after 4 hours due to wild hogs been leaner. I use alot of pecan wood down here in the south and I really like it. Not too mild not too sharp. I just starting using plum and to me it is the most mild. Yeah for what it's worth I heard from an old timer, wood that is over 2 years old is only good for heat. It loses it's flavor. Perfect wood is 6 mos to a year old.
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