Pulled pork pellets

[CMack1]

So I picked up a couple pork shoulders I was planning on starting around midnight tonight. Just realized I'm fresh out of the fruit wood and hickory pellets I normally use. I have left: Blended oak, wine soaked oak, charcoal, and black walnut. Outside of placing a pellet order to BP (in the works,) which would you use from what I have on hand? All are BD brand. Thanks for the advice.

 

[RickB]

The blended oak.

 

[Rip]

Ditto the Oak. Save the others for beef. (and chicken too for the charcoal)

 

[sparky]

Ditto the Oak. Save the others for beef.

ok, what they said.

 

[Tatonka3A2]

The blended oak.

Ditto!! And don't forget we want pics.

 

[TentHunter]

I'm the odd ball out I guess...

I'd mix about 1/4 Black Walnut with 3/4 oak because then you're going to have a mix that will taste a lot like Hickory which is great for pulled pork.

A little Black Walnut mixed in will most definitely kick the flavor up a notch.

 

[Tatonka3A2]

I haven't used Black Walnut but it sure sounds interesting!!

 

[CMack1]

Thanks for all the advice everyone. Just put the on #131 with the 3/4 blended oak and 1/4 black walnut. Ill post pics of the entire cook tomorrow.