Oak chunks vs. pecan shells, the smoke flavor gap surprised me

I ran a side by side test last Saturday on two pork butts, same rub, same pit temp at 250. Used oak chunks on one and pecan shells on the other, both soaked like folks do. The pecan shell butt had this sweet, nutty bite that the oak one just lacked, even after 7 hours of smoke. Oak gave that classic heavy smoke, but pecan won on pulling apart and the bark texture too. I got 12 lbs of meat total and the pecan half was gone first by a mile. Anyone else tried swapping shells for chunks on long cooks, or is that just a gimmick for short ribs?

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1 Comment

lindahunt1mo ago

Soaked shells just steam and dilute the smoke, oak chunks give that deeper flavor you clearly rushed.