Smoking with different wood

Maple would be a good option for Boston butt, both maple and apple have a very similar flavor IMO, they are both mild and a bit sweet. You will want to make sure it is dried all the way out for best results, but I think you may still be fine if its wet, you just may need to get your element hotter to accommodate.

If it were me I would do a mix of the two and add hickory, but that's just me. I think it will be delicious with the maple, but again because of the similarities you probably wont notice the difference between the two, I personally cant ever tell between cherry maple and apple.

  Good evening and welcome to the forum fellow East Texans, from a nice cool day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

I use red maple all the time, it is very good on everything, butts included, I like it best on chicken and turkey, it gives them a mild smoke flavor and a very nice golden color.

Seasoning splits takes about 9 months, chunks 2-4 depending on the size.

Nice job Cliff, really looks great   

Gary