Pulled Pork

Eoin

Another one inspired by @YukonRon, using jam for the first time, home made plum.  We went to a different butcher on Saturday, and the only piece of shoulder he had was what he described as the shoulder muscle, labelled up as ribeye cut. It looked nice, 4.5 lbs boneless and cheap at under £15.

Eoin

Did my normal wet rub, but without the syrup, then realised that adding jam at this point would mix with the rub and not coat it, so it went on the Egg.

Eoin

Gave it 2 hours at 275F to dry off and then added the jam, thinned with a bit of water to spread easily. Bumped the temperature a bit as the wet surface seems to slow things down.

kl8ton

Looks Great!  Did you eat it yet?

Eoin

kl8ton said:

Looks Great!  Did you eat it yet?

Been on 3 hours now, IT 130F. 

Stormbringer

That is a deal, where did you get it from?

Theophan

Looks gorgeous!

Eoin

Stormbringer said:

That is a deal, where did you get it from?

Local farm shop. It wasn't on the counter, I was surprised when he said the price after wrapping it up.

Eoin

The final result. Had a quick taste and the jam is a good addition to the bark.

YukonRon

Love the finish. What I have noticed us how much more juicy the pulled pork is when using the preserves.

Eoin

YukonRon said:

Love the finish. What I have noticed us how much more juicy the pulled pork is when using the preserves.

@YukonRon the family consensus is that is my best pulled pork so far, thanks a lot for the jam tip.

YukonRon

Eoin said:

YukonRon said:

Love the finish. What I have noticed us how much more juicy the pulled pork is when using the preserves.

@YukonRon the family consensus is that is my best pulled pork so far, thanks a lot for the jam tip.

No problem. If you can get peach or apricot, try that, and try smoking with peach wood. I did that to ribs last night for our neighborhood cocktail party, 6 racks, nothing left. (12 people)

Eoin

YukonRon said:

Eoin said:

YukonRon said:

Love the finish. What I have noticed us how much more juicy the pulled pork is when using the preserves.

@YukonRon the family consensus is that is my best pulled pork so far, thanks a lot for the jam tip.

No problem. If you can get peach or apricot, try that, and try smoking with peach wood. I did that to ribs last night for our neighborhood cocktail party, 6 racks, nothing left. (12 people)

Peach wood might be hard to come by, it's not hot enough for peaches here so nobody grows them!

CigarCityEgger

Looks fantastic. With the jam do you still apply rub like you normally would? I usually do a mustard base then rub.

YukonRon

CigarCityEgger said:

Looks fantastic. With the jam do you still apply rub like you normally would? I usually do a mustard base then rub.

That is how I do it. You will have no problems.

Stormbringer

Didn't see the original tip thread, is it just a case of doing what you did in the opening posts @Eoin ?

buzzvol

Looks awesome!  I may try this Saturday! 

Eoin

Stormbringer said:

Didn't see the original tip thread, is it just a case of doing what you did in the opening posts @Eoin ?

@YukonRon does a dry rub and then the jam, I saw it mentioned on a few threads. I was trying to get a fruity and sweet bark using apple juice and syrup mixed, but the jam really does the job. The meat was also very good, best yet for me both meat and bark.