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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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Big Orange - If you want some, I'll swap you some homegrown apple wood already seasoned for some pecan. A friend of mine had an apple tree that blew down 3 years ago and he cut it up and gave me lots. I have been using it with my fowl and it cooks wonderfully. Let me know.

Bob

ps.. same offer to anyone with some orange wood.
quote:
Originally posted by Wheelz:
[qb] You will find pecan in the southeast and south-central US. The grow plenty of pecan here in Arkansas. Also grown in Alabama, Mississippi Louisiana and Tennessee. [/qb]
We grow lots of pecan trees in Oklahoma. I have a backyard full of 'em.

Donna
Cadillac,
You beat me to the punch. I was going to reply with the same "trade" offer. anyone want to trade some pecan for sugar maple I will do that. We can trade even up, I will ship you the maple wood cut the way you like, you send me the same amount of pecan. It would take me time to do so as I would get the best maple I can from a buddy up north. I have been thinking about this sugar maple, this is the time when the trees are tapped for sapping to produce the syrup. This should be the best time to harvest some branches as the internal sugar content is the highest right now through the end of March. Anyone know if this is true, that the wood would be best? I won't be around for a week as we are packing to head out at 4am to fly to Fla and board a cruise ship. Lord willing I'll be back!

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