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.
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]