The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   5-lb Pork Shoulder Smoked for 9-hrs. (http://www.bbq-brethren.com/forum/showthread.php?t=151023)

Ross in Ventura 01-07-2013 08:25 AM

5-lb Pork Shoulder Smoked for 9-hrs.
 
http://i196.photobucket.com/albums/a...s/file-787.jpg
Pork Shoulder slathered with mustard and rubbed with Mad Hunky All Purpose Rub
http://i196.photobucket.com/albums/a...s/file-845.jpg
On the Egg @ 225* indirect with apple wood for smoke
http://i196.photobucket.com/albums/a.../file-1049.jpg
Sprayed With Apple juice every hour
http://i196.photobucket.com/albums/a.../file-1002.jpg
7-hrs. later 162* interior
http://i196.photobucket.com/albums/a.../file-1097.jpg
Pulled at 9-hrs. interior temp. 170* not hot enough for pulled pork but hot enough to slice pork
http://i196.photobucket.com/albums/a.../file-1544.jpg
Served with boiled small red potatoes and saut'ed Kaile with red onion, this pork was moist and very flavorful actually it was wonderful

The Rub:http://www.madhunkymeats.com/opencar...&product_id=49


Thanks for looking

Ross

WineMaster 01-07-2013 08:29 AM

Looks awsome Ross, Nice low & slow butt right there. Gotta say though picture 5 has ICE IN THE WINE??????? Say it isnt so

Ross in Ventura 01-07-2013 08:33 AM

Quote:

Originally Posted by WineMaster (Post 2319872)
Looks awsome Ross, Nice low & slow butt right there. Gotta say though picture 5 has ICE IN THE WINE??????? Say it isnt so

Thanks WineMaster That's my wife Jackie's glass

Ross

WineMaster 01-07-2013 10:41 AM

What was the finished temp on it. I'm wanting to do a sliced instead of pulled and that looks so good.
I see it now 170 sorry.

Phubar 01-07-2013 10:43 AM

That's a nice hunk of meat Ross!

Mason Dixon Bowhunta 01-07-2013 10:54 AM

looks awesome!

Midnight Smoke 01-07-2013 11:56 AM

I really like sliced Pork vs pulled, nice cook Ross!

campdude 01-07-2013 02:39 PM

Sliced is a nice change-up to pulled. Looks like you nailed it.

bluetang 01-07-2013 04:16 PM

That looks top shelf!

Q*bert 01-07-2013 04:31 PM

Looks great!! I'm puttin' one in tomorrow:grin:

Ross in Ventura 01-07-2013 04:58 PM

Quote:

Originally Posted by Q*bert (Post 2320447)
Looks great!! I'm puttin' one in tomorrow:grin:

I hope it taste as good as mine

Ross

Militant83 01-07-2013 05:39 PM

Looks good...I like a tenderloin when i want sliced..lots of flavor a shorter cook time

themidniteryder 01-07-2013 05:52 PM

Looks awesome! Would of been nice to know ya when I was up there rebuilding the breakwater at the harbor. Much better eating than the Hotel food.


All times are GMT -5. The time now is 02:25 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.