For over a yr I have tried various types of wood on Pork. I have used apple and hickory on most cooks but it never really was what I hoped especially on Boston Butt. A friend at one of our local BBQ restaurants has some of the best ribs and pulled pork around and I asked what they use thinking hickory and it turns out they use pecan for 90%. I did the same this weekend and it came out great. Try it and I think you will agree. It never hurts to experiment.
Qbert in OKC
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