Peach/Apple Smoked Pork Shoulder

March 15 , 2005 | Issue 08

Hello and welcome to the March edition of the Smoking-Meat.com monthly newsletter. I am your host, Jeff Phillips, and I will endeavor to keep the newsletter short and to the point with as much good info as possible without boring you to death with small details.

Now let's get straight to it!

Spring Is Just Around the Corner!

February has now come and gone and it seems that winter in Oklahoma is one big joke. With average temps being way above normal and springtime in the air. I don't know about you guys but even though I smoke meat all winter regardless of the prevailing cold, I am always happy to see the temperatures climb to a respectable barbecuing level.

I like to wear a T-shirt if I feel like it while I am tending the fire.. a jacket or insulated coveralls just seem to dampen the pleasure.

I Need Recipes for the Website

I am needing smoking recipes - I have listed several of my own recipes and methods of smoking meat but I know there are those of you who have recipes and methods of your own that you are willing to share and post on the website. Please take the time to submit these and I will get them posted complete with full credit to you.

Peach/Apple Smoked Pork Shoulder

A few weekends back I smoked a 9 pound pork shoulder which I have done on many occasions, only this time I deviated from my standard hickory/mesquite wood and went for a mix of apple and peach. I smoked the meat until it was falling apart and then served it up with carolina white sauce and my famous tomato-based homemade barbecue sauce.

The white sauce is simply a cup of apple cider vinegar, a couple tablespoons of brown sugar and a teaspoon or so of red pepper flakes. I put the ingredients into a clean pint jar, screwed the lid down tight and shook it for a few minutes to get some of the spicy oil out of the pepper flakes and into the liquid.

During the smoking process, I maintained a 225 degree flame and was able to set the meat on the table in less than 13 hours. I pulled the meat apart into chunks and served it with a fresh vegetable medley, garlic mashed potatoes and big fluffy dinner rolls.

The fruit wood made a huge difference in taste and I highly recommend you try it. I have some cherry to use on some pork ribs and a chicken this weekend which I am going to use straight.. no mixing.. to get the full effect of the wood flavor.

By the way.. if you are having trouble finding fruit woods or any kind of smoking woods allow me to make a suggestion: consider running an ad in the local paper letting people know that you will cut up and haul off fruit trees, oak, maple (whatever wood you are interested in) and watch the calls come in.

I have a buddy who did this and he had to turn folks down.

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Have a Wonderful Day and Keep Smoking (meat that is)!!!

Jeff Phillips
Pitmaster/Webmaster
www.Smoking-Meat.com
www.SmokingMeatForums.com

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