Pulled Pork - a.k.a PP

[gmc2003]

Well I looked in the freezer for sumptin for supper and discovered it was pert near empty. So I decides to runs me to the store for some vittles and such. Lord have mercy what did I see sitting next to the ribs - A 9.5# beauty of a shoulder. Still kinda recouping from the long drive home from Georgia. So I set my sights on a relaxing day with skidmark tending the WSM for a spell.

Lets get the smoke just a rolling:

Here she is sitting nakid like, in all her glory. No trimming this go around.

Can't let that beauty go undressed for to long: So I gives her a sprinkling of SPOG.

...and fire up the WSM for good measure. 250* is the target.

At about the 4 hour mark she's starting to get her tan on.

The dreaded stall. Man I hate that, but have no fear the crutch is here!!!

Big Burtha makes for moving the shoulder easy, and a cold gansett helps for making me move easy. Must be Skidmark's getting bashfull. Only showing his feets.

It's must be Christmas, because it's time to unwrap after a 3+ hour delay. Take a looksee at the wonderful juice. A bit of the bark was playing hide and seek when foil disappeared. Tis ok as I've perviously stated I'm not all that into a heavy bark.

Juices drained into a measuring cup and set aside. Now it's time for a rest.

Bone out and pulled. Ummmm Gooood. That right there is sum good vittles.

Well as always thanks for taking a peek. I appreciate it. Any comments or criticisms are more then welcome. I used four good sized chunks of hickory with this one. WSM held steady at 250 to 260* the whole way. I did have to add some extra coals towards the end to maintain temps. Total cook time was about 11 hours. I also made a Peach mustard finishing sauce that was really good, it's just missing something. Maybe the peaches weren't ripened enough. I will be working on perfecting that sauce and will post it when I comfortable with the results.

Thanks again.

Chris

 

[oldsmokerdude]

Looks great, Chris! Nice looking shoulder before after the cook!! Have been wondering what to put on the smoker this weekend and you may have just made up my mind for me. :D

 

[Jeff Wright]

Nice looking cook right there Chris. Can't think of a better way to recoup from a long driving trip.

 

[chilerelleno]

Mmmm, Mmmm, Mmmm, looking lip smacking delicious Chris!
Nice pile of Pulled Pork.
Like!

 

[flatbroke]

Came out great. I’ve been wanting to cook one soon too

 

[gmc2003]

Looks great, Chris! Nice looking shoulder before after the cook!! Have been wondering what to put on the smoker this weekend and you may have just made up my mind for me. :D

Thanks OSD, I they freeze well and it's only the wife and I. So I don't do them very often.

Nice looking cook right there Chris. Can't think of a better way to recoup from a long driving trip.

Thanks Jeff for the kind words and like. Appreciated them. Best way to wind down - A smoker a pup and cold one.

Mmmm, Mmmm, Mmmm, looking lip smacking delicious Chris!
Nice pile of Pulled Pork.
Like!

Thanks Chile for the compliment and like, I wish I had time to get a plated shot, but it was getting late and the wife and I basically just grabbed a sammy and ate over the counter.

Came out great. I’ve been wanting to cook one soon too

No time better then the present, and thanks for the read.

@zwiller thanks for the like. Appreciate it.

Chris

 

[tropics]

Chris that looks like a butt to me a very nice one!!Every shoulder I have bought had skin on it.You did a great job smoking that,the PP looks nice an moist. Points
Richie

 

[RiversideSm0ker]

The shoulder looked fantastic Chris but I never saw any dogs for Skidmark. We he being a bad boy?

George

 

[bmudd14474]

You know it was meant to be when you go in the store and those butts are just staring at you like take me home.

Great job.

 

[gmc2003]

Chris that looks like a butt to me a very nice one!!Every shoulder I have bought had skin on it.You did a great job smoking that,the PP looks nice an moist. Points
Richie

Thanks for the kind words and point Richie, This one came out really moist. It just took longer then expected.

The shoulder looked fantastic Chris but I never saw any dogs for Skidmark. We he being a bad boy?

George

Thanks George for the comment and like. No Skid wasn't a bad boy. I gave him some of the PP instead of his hot dog. Kind of a reward for standing guard over the WSM for so long.

You know it was meant to be when you go in the store and those butts are just staring at you like take me home.

Great job.

Thanks B, I agree sometimes somethings just look out of place for a reason. Call it Karma.

Chris

 

[GATOR240]

Fine looking butt and finished product. It's always nice to have a watch dog keeping an eye on things!

 

[yankee2bbq]

Good job on the pp.
I am interested in your peach mustard sauce. Sounds like a good combination.

Point!

 

[RiversideSm0ker]

Thanks George for the comment and like. No Skid wasn't a bad boy. I gave him some of the PP instead of his hot dog. Kind of a reward for standing guard over the WSM for so long.

:)

George

 

[gmc2003]

Fine looking butt and finished product. It's always nice to have a watch dog keeping an eye on things!

Thanks Denny for the compliment and like. Skid doesn't venture far from the smoker or grill when he sees them out, and alerts me if some animal is wondering to close for comfort.

Good job on the pp.
I am interested in your peach mustard sauce. Sounds like a good combination.

Point!

Thanks for the kind words and like Justin. I got the recipe from B's Cracklin BBQ. It's a BBQ joint in Atlanta that we stopped at on our trip. He surprisingly had it posted on his website. The stuff I made was really good, but it still wasn't as good as the stuff in his place. Maybe our foreign grown peaches aren't quite up to snuff or ripe enough. I'll be playing with this recipe over and over to get it right. Sorry I can't post the recipe at this point in time. Have to go to work. Hopefully I'll get it up here tomorrow.

Chris

 

[crazymoon]

Chris, Good looking PP ! like

 

[gmc2003]

Chris, Good looking PP ! like

Thanks crazymoon for the like and comment, I was pretty good.

@GiarcSmoker thanks for the like.

Chris

 

[gmc2003]

Good job on the pp.
I am interested in your peach mustard sauce. Sounds like a good combination.

Point!

Justin here it is. It's from B's Cracklin BBQ in Atlanta Georgia. When I made it I added some Franks hot sauce to it, and the peaches could have been ripened a little more and larger. It came out really good, but not quite as good as the stuff at B's. I'll be making it again.

2 large ripe peaches
1/4 cup of ketchup
3 tbsp Dijon mustard
1 tsp light brown suger
1/2 tsp ground black pepper
1/2 tsp kosher salt.
1 tbsp hot sauce(optional)

Peal and slice the peaches. Then put them into a blender with all the other ingredients. Blend well until all is liquified.

Chris

 

[zwiller]

Never had that sauce but that recipe looks a bit off to me. Not enough sugar or acidity. Would also assume all the ketchup would mask the gentle flavor of the peach. I prefer using jelly for sauces. No peeling/pitting/blender to clean up and sugar already there. If were to riff a peach mustard sauce I would start with equal parts of peach jelly, mustard, and cheap hot sauce if you like heat or ACV if not. Taste and dial in balance of the 3 then season with salt etc if needed. That actually sounds damn tasty...

 

[yankee2bbq]

Thanks Chris!

 

[gmc2003]

Thanks Chris!

No problem. If you decide to give it a go - let me know how it turns out. I used some as a dipping sauce for french fries last night and it was goooood.

Never had that sauce but that recipe looks a bit off to me. Not enough sugar or acidity. Would also assume all the ketchup would mask the gentle flavor of the peach. I prefer using jelly for sauces. No peeling/pitting/blender to clean up and sugar already there. If were to riff a peach mustard sauce I would start with equal parts of peach jelly, mustard, and cheap hot sauce if you like heat or ACV if not. Taste and dial in balance of the 3 then season with salt etc if needed. That actually sounds damn tasty...

Zwiller, I couldn't say if it was off or not. It tasted pretty close to what I had at B's in Atlanta. It was my first time with a mustard type sauce. Peach jelly may be to thick as it was a thinner finishing sauce more then a basting sauce. Since all of our peaches are basically imported from either Cali or Mexico. They aren't of the same quality in size and texture Georgia's. I could taste the peach flavor(and I'm a smoker) however I may try frozen peaches next time or use 3 peaches instead of two, and maybe add a tbsp of honey mustard to the mix. Thanks for the idea's. They give me more options to think about when making my next batch.

Chris