5-lb Pork Shoulder Smoked for 9-hrs.

Ross in Ventura · Jan 7, 2013

Pork Shoulder slathered with mustard and rubbed with Mad Hunky All Purpose Rub

On the Egg @ 225* indirect with apple wood for smoke

Sprayed With Apple juice every hour

7-hrs. later 162* interior

Pulled at 9-hrs. interior temp. 170* not hot enough for pulled pork but hot enough to slice pork

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/opencart/upload/index.php?route=product/product&product_id=49

Thanks for looking

Ross

WineMaster · Jan 7, 2013

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 · Jan 7, 2013

WineMaster said:
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 · Jan 7, 2013

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 · Jan 7, 2013

That's a nice hunk of meat Ross!

Mason Dixon Bowhunta · Jan 7, 2013

looks awesome!

Midnight Smoke · Jan 7, 2013

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

campdude · Jan 7, 2013

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

bluetang · Jan 7, 2013

That looks top shelf!

Q*bert · Jan 7, 2013

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

Ross in Ventura · Jan 7, 2013

Q*bert said:
Looks great!! I'm puttin' one in tomorrow:grin:

I hope it taste as good as mine

Ross

Militant83 · Jan 7, 2013

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

themidniteryder · Jan 7, 2013

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.