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Tried a different wood for my pork shoulder last weekend and it actually worked
Honestly, I was out of my usual hickory and only had some applewood chunks left from a friend in Yakima. I threw them in with my charcoal for a 12 hour cook on my offset, and the bark came out with a much sweeter, milder smoke flavor that my wife loved. Has anyone else had good results mixing fruit woods with pork for a longer smoke?
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lewis.finley1mo ago
That beautiful color from cherry is no joke, it almost looks like a candy glaze. I've found mixing a little cherry with oak gives you that color and a deeper smoke flavor too.
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wadew511mo ago
My buddy swears by cherry wood for his pork.
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phoenixw111mo ago
Yeah cherry is SOLID for pork, gives it that nice sweet smoke without being too strong. I used apple wood for years but switched to cherry last summer and it was a game changer. The bark gets this beautiful color and the flavor is just perfect, not bitter at all. Your buddy knows what's up.
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