First time using peach wood on a pork shoulder and got the best bark yet

I usually stick with hickory or apple, but tried peach wood from a local supplier in Austin. The bark came out dark and sweet, not bitter like my last hickory batch. Anyone else find a wood that surprised them?

2 comments

2 Comments

james_butler22d agoMost Upvoted

Man, I gotta say I'm skeptical that switching wood is really THAT game changing. Bark quality comes down to way more than just the wood type - temp control, rub composition, and airflow all play a bigger part in my experience. You probably just got your cook dialed in better this time around.

ray32422d ago

Hear me out though, is it really that deep? Like yeah, you can obsess over wood types and bark thickness but at the end of the day you're still just cooking meat over fire. People overthink this stuff way too much. If your rub is decent and you're not running a sauna inside your smoker, you'll get a good bark.