Smoking a Boston Butt question

[sherpa]

We are getting ready to smoke a Boston Butt. I use red oak for smoking. My question is How old can the red oak be? I got some fresh cut red oak about 3 weeks old, is it too green to smoke with? I have some other red oak about a year old as well. Which will be better?
Thanks!

 

[milkman636]

My guess is the seasoned wood will burn better and impart a better flavor. The green stuff will naturally burn slower, but I’d be scared of it leaving a little residue on my butt, kinda like it leaves creosote in the wood stove. So, my take is the seasoned wood is the safer choice.

On a side note. The last butt I did was sort of a Cuban style. It was marinated in a garlic and mustard rub. It was good. Found the recipe on the internet.

 

[/pine]

All deciduous hard woods should be fully seasoned before using for smoking meat...green hardwoods put out creosote and will make your meat bitter tasting...it's fine (and advised) to soak the wood chunks in clean water prior to putting on the coals...

Some fruit woods can be used green...

 

[sherpa]

Some fruit woods can be used green...

Well that's good to know!
Thanks

 

[/pine]

Some fruit woods can be used green...

Well that's good to know!
Thanks

FWIW...Myron Mixon (the winningest man in BBQ) likes to use green peach wood (IIRC)...

Most fruit woods give slightly milder smoke flavor that hardwoods like hickories and oaks...
...Personally I like to use pecan wood whenever possible...Pecan is in the hickory family and offers a slightly sweeter flavor than other common hickories...

Good luck with the roast...nothing like smelling a hunk of pig roasting on a smoke fire this time of year...

 

[s219]

I always season hardwood. Green hardwood will create an off taste.

 

[2LaneCruzer]

Green wood, Oak for sure, will give you the green apple quick steps. I use Mesquite, Pecan, (or Hickory) and Blackjack Oak.

 

[Carl_NH]

I used to smoke with seasoned apple or hickory chips in my weber with a side smoker, and it would need refills every 40 min - I got one of these tubes and wood pellets that burns for 4 hours Amazon.com: Carpathen Smoke Tube - Pellet Smoker for Gas Grill, Electric, Charcoal Grills or Smokers - Billows 5 Hours of Amazing Cold Smoke Ideal for Smoking Cheese, Fish, Pork, Beef, Nuts - 12" Stainless Steel Made: Kitchen & Dining

I do the 3-2-1 method 3+ hours of smoke @ 225-240 then put butt in sealed tin foil pan with a mix 1/2 cup of apple cider vinegar, 1/2 cup of applesauce with a half stick of butter, and a 1/4 cup of brown sugar, the cook for 2 hours at 250 then remove and let it sit for an hour still covered in a cooler then pull it apart.

 

[sherpa]

Thanks for that recipe Carl, the wife wants to try it!

 

[Carl_NH]

Oh my wife rubs the butt the night before too - you can use about any rub or make your own. It will build the flavor along with the smoke.

 

[dragoneggs]

I am not a pro but I don't of any reason to use green wood. I learned you want 'clean' blue smoke not wet white smoke for best flavors. Love to hear if there is any other way to do it better. The dryer the better is what I have been taught.

 

[om21braz]

Around here it is dried hickory and dry pork. Only seasoning while smoking is salt and pepper. Smoke with fat side down and never wrapped. Depending upon size, 6-8 hours at approx. 225-250. Any sauce/"dip" added after meat is done. FWIW, that is Lexington-style BBQ.

 

[2LaneCruzer]

I have one in the frige that has been brined overnight. Will put it on the BGE soon; if it's a success, I'll post the recipe.

 

[jaxs]

I insist on seasoned wood with one exception. I normally use seasoned Pecan,Oak and Hickory but for a change I smoke pork with green Hickory. Green Hickory give's meat a flavor like no other wood. I never soak wood or wood chips. Try green Hickory for pork some time and give us your opinion. A few East Texas rib joints use it exclusivly. My least favorite smoked meat is the one you didn't invite me over to help you eat.

 

[sherpa]

Well, I got plenty of green Hickory trees here in these mountains in western NC. I have use seasoned Hickory in the fire ring a lot to cook our steaks and burgers and they always turned out good. I am gonna try the green Hickory the next time we smoke a butt. I guess I can cut the tree down the day before I smoke the butt? Anyone else use green Hickory wood for smoking pork?

 

[FTG-05]

I only dry well seasoned Hickory, Oak or Black Cherry. I want a good hot clean well oxygenated fire producing a very slightly light blue smoke. Not the heavy gray wet dirty smoke. Yuck.

 

[Wakey]

I have one in the frige that has been brined overnight. Will put it on the BGE soon; if it's a success, I'll post the recipe.

Don’t know if you use Facebook but they have an outstanding BGE page. I’ve had one since July and I know I’m preaching to the choir but, wow!

 

[jaxs]

Well, I got plenty of green Hickory trees here in these mountains in western NC. I have use seasoned Hickory in the fire ring a lot to cook our steaks and burgers and they always turned out good. I am gonna try the green Hickory the next time we smoke a butt. I guess I can cut the tree down the day before I smoke the butt? Anyone else use green Hickory wood for smoking pork?

You can use wood same day you cut it. Needless to say,use dry wood to get things going and dry splits early in cook if needed. It's good having plenty on your place to alow cutting small quinitys as needed. I hope a couple others give this a try and let us know whether it's :licking: or :thumbdown:. I look foward to hearing.

 

[milkman636]

Jack Daniels has a good tasting pork rub that’s available in supermarkets. I also use it for chicken too. I’m actually ready to pull off some whole chickens now that were cooked with applewood and the Jack Daniels pork rub, along with some season salt and olive oil. I also put cut up pears in the cavity, it’s adds a good flavor.

 

[dragoneggs]

Jack Daniels has a good tasting pork rub that’s available in supermarkets. I also use it for chicken too. I’m actually ready to pull off some whole chickens now that were cooked with applewood and the Jack Daniels pork rub, along with some season salt and olive oil. I also put cut up pears in the cavity, it’s adds a good flavor.

Good idea on the pears!