Pulled pork which wood

It seems to give me a good smoke ring without too heavy a flavor. I was wondering why you are not going to foil if you are making pork to be pulled. I would think you would want that "fall off the bone" tenderness. Thanks for the feedback, guys! Much appreciated. Slipaway: I have been using the foil method, but it just seems like I always lack the smoke flavor so I am thinking to just smoke it the whole time, but with the right wood mix. I may be thinking incorrectly, but it seems to me that old school pulled pork and a lot of top end bbq joints may not have foiled and still get great results so I thought why not give it a go.

The only reason I would wrap a pork shoulder is to speed up the cooking time My favorite wood for PP is hickory as my name states. If you are worried about over-smoking, do a blend of woods. Pecan is also a good one as the above poster stated. It is somewhere in between oak and hickory. Group Lead. Felthorn10 said:. When I do a butt on WSM , it is minion method.

After my 3 or 4 fist size chunks of Fruitwood run out, which is 6 or 7 hrs. It cannot take much more smoke will not perpetrate the meat any longer, she is sealed up. OK hate smart phone. Gonna do one tomorrow with big bobs injection. I don't know who started that crap but it is just false. Just put a nine pounder with the bone in on and it's my first, wondering what most use as a target smoking temperature? I'm sitting right at degrees.

I see I'm suppose to take it off at And what temperature or time does one use foil? And should I. Using Pecan and Almond with charcoal. Minion method Sorry about all the questions!!!!

Got my temperature down to and holding steady. I think I'm going to just smoke it all day. And I see it is an all day process. Internal temp Just added water to the pan so recovering temperature. Thanks again! Well 9 hours in and sitting at How long can this be? Should I finish in the oven or just wait it out?

Was hoping to eat around 6pm. No sense in fussing about with "low and slow" if you want to eat in this lifetime.

You want to wait a day or better to get to finish temp then go ahead and smoke at You want to spend less time cooking and more time eating?? I do 'em at to However, if you prefer a more grounded, earthy taste, try mixing it with hickory or oak.

This next wood is another sweet and fruity wood and one traditionally associated with saltier meats such as pork and bacon — maple wood. Peach wood is favorite of many famous competitive pit masters including Myron Mixon , and for good reason.

This wood is perfect for those who might want a lighter and more delicate flavor to their pulled pork. The peach wood would also be good for smoking meats like ham and bacon. Because of the softness of the peach, you can also combine this with other types of wood to create a unique flavor blend — however, be careful of the balance, as stronger flavors might completely overwhelm the lighter peach.

Oak wood can pretty much be cooked with a wide range of meats, not just pork. You can use this to cook sausages , beef , brisket and lamb. Because it has an earthy flavor, you can mix this wood with other woods such as peach or maple to achieve complex flavor patterns that will have your guests smiling as they dive into their pulled pork sandwich. Traditionalists in the BBQ game create their fires in a smoker using hardwood logs that have been burned down to coal and then thrown into the smoker.

However, this lengthy process is not possible for all but the most serious of smoker enthusiasts, as budgets and materials are limited for your average barbecuer. For the average backyard smoker, you are going to be choosing from using wood chunks with charcoal, wood chips in a smoker box or wood pellets in a pellet tube smoker on a gas grill. For best results, use a dedicated smoker like a propane, electric , charcoal, vertical , or offset barrel style smoker.

If you are unfamiliar with how to set up a gas grill for smoking, you can check out our recent in depth article on the subject here. If sing charcoal, to avoid charcoal briquets that have potentially toxic additives such as lighter fluid, which could easily ruin the flavor of your pulled pork.

Instead choose a natural lump charcoal brand. Try and avoid woods like mesquite and alder as they can overpower the original flavor of the pork. Alder is usually used to infuse robust meats such as beef with a distinct flavor, and usually for shorter periods of time than an all day smoke session.

Because pork is cooked for longer, mesquite and alder will simply give off a lot more flavor than the pork can handle. You should ideally set the temperature of your smoker to around deg F. Professional pitmasters will tell you that most of the smoke flavor absorption is done within the first few hours of cooking while the meat is still relatively cool. So make sure your smoker is preheated and producing smoke BEFORE you put your meat on to absorb the maximum smoke flavor.

When it reaches an internal temperature of degrees Fahrenheit, then it is ready to be pulled. Always use a good internal temperature probe like our favorite from ThermoPro. While it can feel painstakingly slow waiting for the internal temperature rise up to this level, it is of utmost importance not to pull it off the cooker too early. Anything less than deg internal temperature and the meat will be tougher and more difficult to pull.

I use 5 to 6 chunks of Hickory for a low and slow butt cook. I like 2 inch cubes. I make my own and keep quite a bit around. I use only 3 chunks hickory ans 3 apple when doing a large cook on my egg I would use 1 and 1.

Thanks for the advice. SGH I used to use 4 or 5 good sized chunks of hickory when I was cooking butts on a Weber Bullet, but find that the more confined space of the egg requires much less wood.

I have usually been mixing hickory and apple when I do ribs, so will probably heed your advice do that today with the butts. NervousDad Posts: I use a chunk smaller than my fist and that gives me plenty of smoke. The egg draws much more smoke around the pork so it really sucks it up. If I was using a kettle grill I'd use much more. Miked Posts: Depends on the type but anywhere from depending on the chunk size!

Monster chunks I would say 3, average probably 5. I read a cooking article about NC pulled pork. Since NC traditionally does whole hog, in order to reproduce a "whole hog" flavor, this article says he cooks one Butt and one Picnic Shoulder, then pulls and mixes them together, for the closest thing to whole hog cooking.

The next time I do a pulled pork, I think that's how I'll do it, instead of two Butts, for bigger mix of hog. I like my butt rubbed and my pork pulled. Member since Eggcelsior Posts: 14, TonyA Posts: They combine nicely - the picnic is a little lighter in color and usually has a little more chew to it. Whole shoulders in the northeast are unheard of unless you are buying local. For 2 butts weighing a total of 15 pounds on a medium egg, I used one cube of apple and one of hickory, each about 2 inches on a side.

Was just the right amount of smoke. I don't think I could have fit more meat than this quantity on a medium egg. I had to be careful to work around the thermometer. Served about 20 adults and about 10 young children with some leftovers to distribute to children and to freeze in Foodsaver bags.

Also had some chicken wings to supplement the pork. I like the idea of mixing butt and shoulder, but butts only was pretty close to the pulled pork I am used to eating in NC. Go State! SmokinPacificNW Posts: 5. SGH said:. At any rate here are my thoughts on "ole hickory".

Please remember that what I'm about to say is based on my own experiences and is my thoughts and opinions only. Others will no doubt disagree but those folks skill levels are far superior to mine so they can get away with and pull off things that us less skilled can not achieve.

Hickory by nature is a strong wood. One can over smoke with hickory even when running a clean oxygen rich fire due to the potency of hickory.

Now you brought up a point that I made in another post some time back about the egg smoldering instead of burning. I feel that this certainly compounds the problem dramatically especially with hickory and mesquite because they are both very strong and stout tasting woods. As a test you can try this for a reference point.

Build a small fire in your egg with lump and let it stabilize. Once it is stable drop a chunk or two of hickory on the glowing coals and shut the top and bottom vents down to achieve a degree temp in your egg.

Pay close attention to the smell omitted from the hickory. It's almost acrid. Now open the vents wide open and in no time at all you will notice the smell change to a very pleasant smell once the hickory starts burning. So all that being said I certainly do believe it's the smoldering in an oxygen deficient environment that makes it much harder to get good results in the egg with hickory than in true wood burning units.

Please note that I'm not saying that hickory can not be used successfully in the egg. It can if one uses care and common sense. I have in a pinch used it many times in my egg with good results. But that being said I never recommend hickory to a new egger seeking smoking wood advice due to the fact it is so easy for a new egger to mess up with hickory especially if he hasnt even cooked a brisket or shoulder before.

Numerous times I have seen someone post saying "I'm cooking my first brisket or shoulder on my new egg what wood should I use? I know it's a personal thing and a matter of taste but I find both oak and pecan superior to hickory in both taste and forgiveness so it's both what I use and more often than not what I recommend. I hope this helps my friend and again sorry for the late response.

If I missed something let me know and I will gladly take a shot at it again my friend. And again please be aware that all of the above are my findings, opinions and what works for me. Other peoples results and opinions will no doubt vary. Especially the elite level cooks. But for the beginner or average skilled cook all the above is proven and sound advice in my opinion. Sorry if we're veered a little off topic here I assume that cooking at a little higher temp ?

Let me finish cooking and I will gladly offer what advice that I can. I have been under the weather lately and some what sedated. My head is a little more clear today so I will try to answer your question again. First I would like to point out a few of my findings when smoking on the egg. Remember that this is my findings and my opinions and others may have dissimilar results and opinions. I offer them here as a reference only because you asked me directly for my thoughts.