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NC-Q 04-21-2013 11:59 AM

Sunday Pork Shoulder
Decided to cook a shoulder today since it is so nice outside.
Got a nice 6 pound shoulder

Some of my favorite rub...

On to the UDS...

It's happily cruising along now, I'll post some more pictures as it comes along!

Mark Warren 04-21-2013 12:04 PM

Can't wait for the finished product :wink:

Bludawg 04-21-2013 12:14 PM

That rub looks good got an ingredient list??

NC-Q 04-21-2013 05:13 PM

The rub consists of:
Black Pepper
Red Pepper flakes
Ground red pepper
Granulated Garlic
New Mexico Chile powder

Just pulled it off the UDS, smells gooooood!

jfletcherMD 04-21-2013 05:46 PM

Looks good!! With that rub ingredient list, I'm thinking that the finished product might be good shredded up and stuffed into some tacos/burritos... :tongue:

El Ropo 04-21-2013 07:08 PM

Sounds like an awesome rub flavor profile. I like it zesty!

NC-Q 04-21-2013 07:58 PM

Here's the finished PRON:

Ended up getting a tad darker than I care for:

But the end product was mighty tasty!

certified106 04-21-2013 08:13 PM

Looks fantastic to me :clap:

criffaaa1 04-21-2013 08:31 PM

looks good save me a sammich.

Sunra 04-21-2013 08:33 PM

looks great!

El Ropo 04-21-2013 09:37 PM

Looks just right to me. I don't understand why people worry about dark color on a pork butt/shoulder when it's gonna get pulled and mixed together anyways. That dark tasty bark is the best kind. The mixture of the dark bark, light n dark pork meat and pink smoke ring creates a visually appealing image, and it tastes good too.

Mrfish 04-21-2013 09:49 PM

I kinda feel silly asking, but I am going to ask because I don't know. It looks like the skin is still on? Is it edible?

cowgirl 04-21-2013 11:54 PM

Looks great! :thumb:

NC-Q 04-22-2013 09:32 AM

The skin is still on! I don't bother but it can make for some good eats if you toss it back on the cooker for a while after you pull it to crisp up into some tasty "cracklin'"

Big George's BBQ 04-22-2013 09:38 AM

I think that looks Great

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