I had a truck load of seasoned cherry wood delivered today and I'll have a load of oak delivered this weekend, which should be enough to eliminate the use of charcoal in my offset smoker. I'm smoking a pork butt tomorrow and I'd usually use pecan or apple wood but I'm thinking about going ahead and using the cherry, which I've used for brisket but never on pork.
Does anyone have any advice for changes in the kind of rub or any spices that work better with cherry on pork, or should it be fine with my regular stuff? I usually use a basic rub for pork butt (SPOG, Frank's Red Hot Seasoning), apple juice in the water pan and spritz it with orange juice while it's smoking. I intend to use JJ's finishing sauce on this one since it just sounds better and better every time I think about it.