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

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

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.

That's a nice hunk of meat Ross!

looks awesome!

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

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

That looks top shelf!

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

I hope it taste as good as mine

Ross

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

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.