Sometimes rubs are not necessary. Try a small butt, dry brined then hit with fresh cracked black pepper. Use Pecan wood (It's sweet smoke). Serve with you favorite BBQ.
You might add a little sugar to the pepper that Ernest suggested.
Pecan is a nice wood - I've used it a few times. Of the 3 woods you had on hand, none of them should have had an off-flavor. Hickory can be pretty assertive but it pairs really well with pork IMO and it's what I typically use for a butt. Apple pairs pretty well with pork also and is a safer bet than hickory.
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