Skip to main content

10 replies

First time Pork Shoulder W/Red Oak

wildcatterwildcatterMember
I started a 12lbs. shoulder at 2:00am this morning. It had been rubbed down with honey mustard and my own rub for 30 hours, and wrapped in saran wrap. I set it out at 1:am, weighted out my 4 oz. Red Oak, and 3 oz. apple, and when the smoker hit 230 and started smoking good from 1/2 the wood I had in it, I put the shoulder in, at 3:00am an hour later I added the rest of the wood and went to bed. When I got up at 7:30am it was @162 degrees, so I went to the range and came back @ 11:30. It was then @ 182 degree's and stayed there till about 1:30 when I checked it @ 184. I pulled it at 3:45 pm @198 degrees after 13.3/4 hour, and will have to say I will never use hickory and apple again on a shoulder,,,,,,if I have Red Oak around! I think this is the best shoulder I have done in the over 20 years I have been smoking meat.

I have had a couple fellow smokers tell me you need to try Red Oak,,,,you need to try Red Oak,,,,again and again. But after always being happy and everyone always commending me on my shoulder and pulled pork, I saw no reason to change. I have one bit of advice for anyone who has never tried Red Oak for your smoke,,,TRY IT!! There will be some who don't like it, many like mesquite,,,I will never use it again, it's just not for me. But I am sure there will be many who have never tried it and will be like me,,,,astounded! and at my age that don't happen very often anymore. I will give it a go on my next brisket, my fishing buddy had a Red Oak torn up in a storm last year and had a bunch he had trimmed and cleaned up, so he said take all you want, so I did. It was clean and had been curing for a little over a year and was healthy when he cut it, I will be getting a few more logs when I go fishing with him the next time.


Last edited {1}
Original Post

Replies sorted oldest to newest

P pagsMember
Have to agree with you on the Red Oak. I tried it on ribs for the first time last week and the whole family really enjoyed them. They were also cooked to perfection with Williams Rib Tickler Rub so that did have something to do with the great results. Still, I've had some damn good ribs using apple, pecan, alder, and hickory. Smiler But the Red Oak was special.

I smoke then grill Santa Maris Tri Tip often with White Oak cause I've had trouble getting Red Oak, which is the standard wood for S M Tri Tip when done on the Central Coast of California. Tried the Red Oak on the tri tip a couple weeks ago for a barbecue, and it was a big hit with the crowd.
wildcatterwildcatterMember
I would really like to try some pecan but I have had bad experiences in past years buying bagged wood. Since it is not native I hate to take a chance. I found years ago apple and hickory or cherry etc was much better if I acquired it myself and left it cure, over buying the bagged wood and not knowing if it was dead or laid in the orchard laying on the ground for a year, sprayed with insect repellant,,,, etc, etc, or what. I have bought some that was just as good as self cut, but more times than not I could tell it was not as good. Like I say the only wood I will never use again is mesquite, I think it is to over powering and covers the flavors of the meats to much, and bitter.

Kinda like the way I would never use an electric or gas smoker, (that changed with the cookshack in 2009) Wink . It's hard to change old habits when you been doing things a certain way so long with great success, but I once again found out I was missing out, so I am going to have to get some and see how I like it. I would like to try it on some poultry and pork for starters.
FM Former Member
quote:
Originally posted by Rabbit Smoker:
I don't know where y'all get your redoak, but it must not be the same type redoak that grows here. Redoak here smells like urine when it is green and the smoke stinks almost as bad when it is dry. I grew up in the woods in the logging industry. I know wood.


Boy! This is the first I've heard this about any oak. I've smelled it when trimming some of the weeping willows in the yard though. It's really bad!
T tomMember
I'm no expert,but have been fortunate to cook with a few.They usually told us not to get too hung up on the wood,as most folks can't tell one wood from another.Also,the area that produces it can have a lot to do with it and the correct amount of aging,as well.

Oak,being the "Queen" of woods is often used about 70% to kept the smoke mellow and fruit woods tend to give flavor.The small amount of wood we use in an efficient Cookshack often doesn't allow Oak to really dominate a cook.

Yes,post oak,a white,can be used on long cooks without becoming harsh.Red,can be a little sweeter.Folks that cook with pure wood often cook it down to coals before the cook,as well.

Steak houses that grill often use Oak as it is mellow and of course the CA cooks use it to grill Tritips,as it doesn't overwhelm their seasoning.

Not that we can't enjoy aroma as it cooks,but often the meat,the rub,any injection/marinades,and something like Smokin'Okie's Vinegar baste/sauce may have much more to do with the flavor.

After this,these fine cooks usually told me to "go cook something correctly and don't worry too much"-unless it is a bad wood.

Just a thought. Smiler
wildcatterwildcatterMember
quote:
Originally posted by Wildcatter:
I would really like to try some pecan but I have had bad experiences in past years buying bagged wood. Since it is not native I hate to take a chance. I found years ago apple and hickory or cherry etc was much better if I acquired it myself and left it cure, over buying the bagged wood and not knowing if it was dead or laid in the orchard laying on the ground for a year, sprayed with insect repellant,,,, etc, etc, or what. I have bought some that was just as good as self cut, but more times than not I could tell it was not as good. Like I say the only wood I will never use again is mesquite, I think it is to over powering and covers the flavors of the meats to much, and bitter.

Kinda like the way I would never use an electric or gas smoker, (that changed with the cookshack in 2009) Wink . It's hard to change old habits when you been doing things a certain way so long with great success, but I once again found out I was missing out, so I am going to have to get some and see how I like it. I would like to try it on some poultry and pork for starters.
are you sure it's red oak, or are you referring to what we call piss oak, Ive done a couple venison roast's and and another shoulder, it is a very velvety kind of sweet smoke, I love it. Like Tom said not very harsh and that I don't like, woods suck as mesquite I don't use way to bitter and overwhelming for my likes.

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×