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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-09-2010, 02:35 PM   #1
DubSmoke
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Default wood for butt..

like it says... wood for butt. in your opinion what is some of the best smokin woods to use when smokin some butt?

on to what im doin,

this Saturday i am going to be smokin aprx 60 Lbs for pulled pork. my dad hired me (for free lol) with out me even knowing to smoke for their church BBQ/picnic. today i made a basic rub consisting of : brown sugar, paprika, onion powder, garlic powder, dry mustard and fresh ground black pepper. it came out good, a little sweet, a little salty, a little spicy with good depth of flavor. very well balanced flavors in my opinion.

correct me if im wrong on this.. im goin to trim the excess fat off, slather with yellow mustard, coat in my rub, smoke until aprx 160, wrap in foil, continue cook until 190-200, take off heat wrap in towel place in cooler to rest for an hour then pull and sauce to liking.

and as far as wood (my original question lol) i have some cherry in my garage that i have used before and came out good. was just curious to as if there was a more so favored flavor of wood for the butts.
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Unread 09-09-2010, 02:48 PM   #2
kcchiefdav
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Expect as many different answers to this question as there are types of wood in America. I personally like Hickory for smoking anything/everything (mainly because I have access to it and it's delicious).
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Unread 09-09-2010, 02:52 PM   #3
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i let my butts get to 195-200 before i pull and foil them and wrap them in a beach towel and throw them in a cooler.

as far as the wood goes, hickory is not bad, neither is cherry. i prefer just straight charcoal though.
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Unread 09-09-2010, 02:55 PM   #4
DubSmoke
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i figured as much, i just wanted to start kind of an unofficial poll to see what people liked and used then make some of my own decisions based upon some of the answers i get. i never really thought of usin hickory for pork, i always use it with beefs.
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Unread 09-09-2010, 02:56 PM   #5
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Apple or Peach
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Unread 09-09-2010, 02:57 PM   #6
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deepsouth: i had some one tell me about wrapping it at 160ish to not only keep moisture trapped but that the meat doesn't really take any more smoke after the first 4-6 hrs. on large cuts anyway.
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Unread 09-09-2010, 02:58 PM   #7
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shiz: i have always wanted to try peach, but don have easy access to it here in the PNW
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Unread 09-09-2010, 03:08 PM   #8
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Quote:
Originally Posted by DubSmoke View Post
shiz: i have always wanted to try peach, but don have easy access to it here in the PNW
Peach is good on pork I like it for ribs, it is kinda hard to find I can only get it online really.
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Unread 09-09-2010, 03:13 PM   #9
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I like maple with pork. =)
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Unread 09-09-2010, 03:13 PM   #10
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Quote:
Originally Posted by Shiz-Nit View Post
Apple or Peach

i love applewood, but it's hard for me to find. great though. never even seen peach.
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Unread 09-09-2010, 03:14 PM   #11
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Austin: thats what i kinda figured, but didnt have enough time to plan that one out lol, my dad volunteered me not that long ago. i need to talk to one of my friends that has property over eastern washington, i know he has apple and cherry trees, i should see if he has peach or if he can get some. i know peaches can grow here
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Unread 09-09-2010, 03:14 PM   #12
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Quote:
Originally Posted by DubSmoke View Post
deepsouth: i had some one tell me about wrapping it at 160ish to not only keep moisture trapped but that the meat doesn't really take any more smoke after the first 4-6 hrs. on large cuts anyway.

makes perfect sense. thanks.
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Unread 09-09-2010, 03:15 PM   #13
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apple is abundant here, you can get dust, chips, chunks, small or large sticks
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Unread 09-09-2010, 03:22 PM   #14
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Apple or hickory for me. The local BBQ store carries them in chunk or chips. I prefer chunks
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Unread 09-09-2010, 03:23 PM   #15
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As you know these are all personal preferences. I like Hickory on pork, it's stronger. i have used cherry, apple and peach and out of those hickory is the best for us. I do not wrap in foil and I pull them when they are done, that's a butt for you. You can cook two side by side and they will get done at different times. No mustard either.
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