Mike Coffman
TVWBB Olympian
I was thinking about this after doing my Pepper Stout Stock Beef last weekend.
I happened to remember Daniel posting a pork version awhile back HERE. So, since I
prefer pork I used a small pork butt, but kept all the other ingredients the same.
4 ½ pound pork butt seasoned with Bone Suckin Sauce rub and ground black pepper,
instead of salt and pepper. Put onto the WSM with 4 chunks of peach wood.
WSM temp at 235.
To go along with the PSP we are going to have smoked potato salad. Coated the red potatoes
with olive oil and seasoned with Seitanbacher German BBQ Spice Mix.
About an hour into the cook I added the potatoes to the WSM.
Potatoes off the smoker after 2 hours.
Potatoes cut up and coated with Newmans’s Own Balsamic Vinaigrette then put into the
refrigerator to cool.
Veggies cut up and waiting for the butt.
Butt off the smoker at 165 internal and onto the veggies with 12 ounces of stout.
Butt/veggie mix covered with foil and back onto the WSM. After about an hour and a half
I removed the water bowl and clay saucer from the smoker.
Butt is ready to shred.
Butt shredded.
Back onto the smoker to reduce the liquid.
Potato salad was put together with some sauteed Vidalia onion, eggs and black olives.
Liquid reduced and butt off the smoker.
Plated on toasted onion bun with a large slice of pepper jack cheese and some homemade BBQ sauce.
All I can say is WOW! The mixture of pork and peppers was mouthwatering good!
The potato salad was different, still delicious! Will do this one again!
Thanks for looking!
I happened to remember Daniel posting a pork version awhile back HERE. So, since I
prefer pork I used a small pork butt, but kept all the other ingredients the same.
4 ½ pound pork butt seasoned with Bone Suckin Sauce rub and ground black pepper,
instead of salt and pepper. Put onto the WSM with 4 chunks of peach wood.
WSM temp at 235.
To go along with the PSP we are going to have smoked potato salad. Coated the red potatoes
with olive oil and seasoned with Seitanbacher German BBQ Spice Mix.
About an hour into the cook I added the potatoes to the WSM.
Potatoes off the smoker after 2 hours.
Potatoes cut up and coated with Newmans’s Own Balsamic Vinaigrette then put into the
refrigerator to cool.
Veggies cut up and waiting for the butt.
Butt off the smoker at 165 internal and onto the veggies with 12 ounces of stout.
Butt/veggie mix covered with foil and back onto the WSM. After about an hour and a half
I removed the water bowl and clay saucer from the smoker.
Butt is ready to shred.
Butt shredded.
Back onto the smoker to reduce the liquid.
Potato salad was put together with some sauteed Vidalia onion, eggs and black olives.
Liquid reduced and butt off the smoker.
Plated on toasted onion bun with a large slice of pepper jack cheese and some homemade BBQ sauce.
All I can say is WOW! The mixture of pork and peppers was mouthwatering good!
The potato salad was different, still delicious! Will do this one again!
Thanks for looking!
