Your taste buds will guide the way. Personally, and especially for pork, I prefer sweeter smoke. i.e. fruit woods. My favorite are apple and cherry for pork. The best pork butt I’ve ever done according to those who ate it was smoked with about a 3:2:1 ratio of Cherry:Apple:Hickory. I get crazy with my wood combinations and ratios though. I have had PHENOMENAL results using 80% fruit wood (pecan, apple, cherry) and 20% hickory, oak, or mesquite on brisket.
IF I understand things correctly, pork prefers sweeter smoke (obviously there is a lot of personal preference here) and to my very limited knowledge and experience, the sweetness in descending order is cherry, apple, then pecan. At least of the woods I’ve used.
Good luck with the cook! Regardless, I’m certain that the product you turn out will be excellent! I’m jealous..... lol, I wish I could spend my time at the Pit this weekend! .....Oh, and, Pictures or it didn’t happen! 😎👍
I use oak for everything. Used almond a few times last year - my wood guy gave me a good deal to try something new. Almond was nice on pork, but I still prefer oak.
Rooikrans (alien hardwood from Australia) that has become a pest here at the coast. I find it very close to mesquite but not quite as strong. I have tried different woods after using only one type for the first 6 months of my journey and can honestly say I can't really tell the differences.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
As you can see, any good smoking wood will work. It will all taste good when used correctly. There is no "best", it is a subjective thing. It's like asking 'what's the best seasoning to use?' or 'what's the best side to serve with it?'. Use what you know you already like. You will do great!
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