I'm about to brine the pork shoulder in preparation for tomorrows cook. I've done this many times low & slow in the oven, tomorrow will be the first time over the coals. Currently only have oak or hickory for smoking, which (if any) would be best?
Pics to following, assuming all goes well.
For PP I wouldn't brine the meat.
Smoke wood is personal preference. I'm personally not a fan of hickory and I still haven't tried oak (I really need to). I like cherry and apple.
Do a quick test with some pork chops. Reverse sear a couple with hickory and a couple with oak. You should be able to tell which flavor you like best and won't take long.
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I don't brine I dry rub. I lke using applewood chunks.
Personally, I think hickory goes good with everything. But if I'm doing pork shoulder, or whole chicken...ill mix it with Apple, and sometimes cherry. P.S. I've started using mesquite chunks again. Chunks are better than chips, when it comes to mesquite...
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One of the sites I by my chunks from recommends a 20 % hickory to your favorite fruit wood combo. I tried it with my peach and enjoyed the color and the complex smoke flavors
I've run out of apple and really want to try cherry. I don't think I can get my hands on any in time!
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We're off!
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