What is the best combination of wood for a pork butt smoke?
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Just hickory, or oak and pecan. 2-3 oz. total in a Smokette.
I use all pecan. I've tried oak,apple,peach,apricot,hickory and maple with all sorts of combos in between. Always come back to pecan.
Now, with that said. Each and every one of those makes for tasty pork butt.
Now, with that said. Each and every one of those makes for tasty pork butt.
I like pecan and cherry for pork
Apple and Hickory for me...and pecan..and sometimes oak...Oh, and Cherry 
If you have access to all these woods,then it is nice to experiment.
If you are going to have to order/buy them,and you already have some good quality chunks of some kind,other than maybe mesquite,use what you have on hand.
Different regions of the country may have lots of a certain type wood,and it becomes "traditional".
Although we all enjoy the smoke from the wood fire,or maybe the aroma of the dripping fat falling on hot coals,many folks would not be able to correctly identify what type wood was used to cook the product.
Just a thought
If you are going to have to order/buy them,and you already have some good quality chunks of some kind,other than maybe mesquite,use what you have on hand.
Different regions of the country may have lots of a certain type wood,and it becomes "traditional".
Although we all enjoy the smoke from the wood fire,or maybe the aroma of the dripping fat falling on hot coals,many folks would not be able to correctly identify what type wood was used to cook the product.
Just a thought