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!


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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  1. Gary Sharrer March 5, 2017 at 4:02 pm - Reply

    I'm going to make pulled pork for my granddaughters birthday party, there is going to be about 30 people there. How much meat should buy, I was going to buy pork shoulders. What temperature should l cook these and how long. Thanks

    • Jeff Phillips March 7, 2017 at 12:07 pm - Reply


      I would purchase the Pork butt, sometimes called Boston butt and they usually weigh about 6-8 lbs on average.

      You can expect to get about 50-60% yield from these, in other words, if you start with an 8 lb butt, you'll end up with about 4-5 lbs of meat once you get rid of the bone, and pick out the large clumps of fat.

      With 4 lbs of meat you can make about 16 sandwiches if they are about ¼ lb each. figuring that most can probably eat 2 sandwiches, you can feed 8-10 people per pork butt. I usually make it easy and just figure on 10 people per pork butt and that usually leaves me with some leftovers since some will eat less and you will probably have other things to eat as well.

      If you are worried about running out, (I have this disease as well), you can make an extra one and let folks take a little home with them or you can freeze the leftovers for later.

  2. Jim Denn May 21, 2016 at 2:57 pm - Reply

    Just found your website and look forward to being a regular visitor. I initially had a question about using peach wood, and your site answered it quickly. Brother will be taking a peach tree down and is mine for the taking if I want it. I'll probably be mixing it with the 75 pounds (+/-) of apple wood I have on hand.

    Thank you for having your website available with the information that us want-to-be pitmasters can use. Jim Denn

  3. Miss Mary June 18, 2014 at 9:35 am - Reply

    I thank you so much for your news letters and other info you post here. I am fairly new to smoking and am still very unsure about woods, I use hickory mostly. but because of this news letter and necessity I am using apple, and cherry for my pork butt and my salmon. We'll see how she turns out! Thank you again!

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