That said, choosing the right kind of wood is key to the process. Whether you're looking for a pork shoulder, pork chops, trying to make pork sandwiches, or smoking pork ribs, here are some general rules to follow:. Image by Couleur from Pixabay. Not only is applewood deliciously flavored, but it can also be used for the widest variety of meal options to create a plethora of pork dishes. The flavor is mild but subtly sweet and fruity.
Cherry Wood is a bit of an unorthodox pick for smokers but believe us when we say it works perfectly for many different kinds of meats — especially for pork if you want to spice things up a bit. Cherry Wood is usually combined with oak or hickory to give it that extra something — the flavor is light, delicate, and sweet.
Hickory wood is incredibly versatile and can be used to smoke many kinds of meats — pork, especially. That said, it also stands strongly on its own. The only important thing to note is that too much hickory may not be a good idea. It can turn your meat a tad bitter which is why we recommend you partner it with one of the sweeter wood flavors.
Pecan Wood is another great option for all cuts of pork. Smoke is smoke. He sees even veteran barbecue competitors fall prey to almost magical thinking, like pit masters for Georgia who insist that throwing peach wood on the coals can trick your tastebuds into thinking the ribs you're sinking your teeth into came from a pig raised at Tara.
Still, he says, the true grill master knows that using wood correctly is a key part of the smoking food. It's just a matter of knowing the fundamentals. The first thing to consider is what kinds of wood to use, based on how overpowering the smoke they put out is. Think of smoking woods as existing on a spectrum from mild to strong. On the mild side are fruit woods, like apple, peach, cherry, and pear, which might impart that sweetness your friends swear by, but are subtle enough to use with lighter foods like poultry or fish, and sometimes pork.
In the middle part of the spectrum are woods like hickory, maple, pecan, and oak. They're great with pork, and strong enough to stand up to beef and game meats. If you love the unique flavor of smoking apple wood but like a bit more oomph you can blend apple with stronger smoking woods such as hickory or oak for a well balanced profile. Overall Definitely one of the favourites for sweet and fruity woods. Cherry Wood.
What Matters The Most: Cherry wood is a dream pairing for smoking pork butt. Not only does it burn hot and provide a good amount of smoke, it has an even smokiness to it too. Cherry is uniquely sweet, so it works even better when pairing with a hot and spicy rub and sauce to even it out.
Maple Wood. Maple blends very well with a stronger smoking wood, particularly with hickory. Overall Maple is a common choice for smoking pork butt. As a rule of thumb, hickory can be blended with most other woods.
It works particularly well when blended with apple, cherry, peach, or other fruit woods. These fruit woods also pair well with smokier woods such as oak or hickory. Blending fruit woods together can work fine, but the main reason you would blend woods is to find a more balanced and even flavor.
Easy Smoked Pork Butt Recipe. Share on facebook. Share on twitter. Share on pinterest. Share on email. Blake Dan.
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