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should i use oak or whiskey chips for pulled pork?

post #1 of 7
Thread Starter 

hey there everybody this weekend im doing a 10lb pork butt and i usually use cherry or hickory wood for pulled pork. But there was a deal at my local menards whatever you can fit in a paper bag is 15% off so i got a bunch of chips. but out of all of the chips i got i want to use either whiskey or oak. Never used either and i wanted to know some of your opinions. And the pork butt has a sweet rub on it just for the extra information.

post #2 of 7

The Whiskey chips sound interesting, but keep in mind the wood most people use is generally a matter of what their family and guests  like. 

 

I prefer to stay with the milder woods when it comes to pork, but as I said to each his own.

 

I'm sure there is someone on the sight who has used a multitude of woods on pork and will be able to lead you in the right direction.

 

Good Luck and Happy Smoking,  John

post #3 of 7

It has been said that fruit woods go well with pork. I have also used a lot of maple.

Oak in my opinion is one of the milder smokes.

The hickory and mesquite can be to harsh for a long smoke.

But...........like stated.........to each his own.

post #4 of 7
Thread Starter 

i think i will try out pecan i heard that taste good on pork 

post #5 of 7

My preferences for pork are hickory and apple and sometimes a combo.

 

Al

post #6 of 7

I have found oak is pretty light flavor wise, which might be a good thing. Apple, cherry and a little hickory for me.

post #7 of 7
I've used the jack Daniels whiskey barrel chips and really liked them
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