5-lb Pork Shoulder Smoked for 9-hrs.

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

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/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

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

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

Quote:

Originally Posted by Q*bert

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

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.

01-07-2013, 08:25 AM	#1
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	5-lb Pork Shoulder Smoked for 9-hrs. 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/opencar...&product_id=49 Thanks for looking Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

01-07-2013, 08:29 AM	#2
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Looks awsome Ross, Nice low & slow butt right there. Gotta say though picture 5 has ICE IN THE WINE??????? Say it isnt so __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

01-07-2013, 10:41 AM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	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. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

01-07-2013, 10:43 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	That's a nice hunk of meat Ross! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-07-2013, 10:54 AM	#6
Mason Dixon Bowhunta Full Fledged Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD Downloads: 0 Uploads: 0	looks awesome! __________________ Romans 1:20

01-07-2013, 11:56 AM	#7
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I really like sliced Pork vs pulled, nice cook Ross! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-07-2013, 02:39 PM	#8
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Sliced is a nice change-up to pulled. Looks like you nailed it. __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

01-07-2013, 04:16 PM	#9
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	That looks top shelf! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

01-07-2013, 04:31 PM	#10
Q*bert Knows what a fatty is. Join Date: 07-28-11 Location: Westminster, MD Downloads: 0 Uploads: 0	Looks great!! I'm puttin' one in tomorrow

01-07-2013, 05:39 PM	#12
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	Looks good...I like a tenderloin when i want sliced..lots of flavor a shorter cook time __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen

01-07-2013, 05:52 PM	#13
themidniteryder Got Wood. Join Date: 12-30-12 Location: Nuevo, Ca. Downloads: 0 Uploads: 0	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.