My dad swears by some BBQ that was made by a man local here who has long since passed and took his recipe with him. My dad asked several times over the years and he just would not tell him how he was making his que. What my dad does believe is that he used Hickory with a fresh ham to make his pulled pork. From what I understand, this is not very common. I searched thru the forum and have seen a few threads that are close to what I am looking for, but not one that was very specific about exactly what was done to get it right. I am going to be experimenting with this, as my dad has asked me to try and reproduce something similar to the bbq he enjoyed for several years. Any input would be appreciated.