Tried oak chunks for the first time on pork butt, got a weird flavor

I've been using hickory and apple for years on my offset smoker in Tulsa. Last Saturday a buddy gave me a bag of oak chunks he swore by for his brisket. I figured why not, threw a couple on the fire with a 8 lb pork shoulder. The smoke smell was fine but the meat had this almost sour aftertaste, not nasty but not right either. Maybe I put too many chunks in at once or the oak needed more time to season? Has anyone else had this happen switching woods for pork?

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