Pork Shoulder Smoked for 18-hrs.

Ross in Ventura · 01-14-2013, 09:06 PM

7.6 lb. pork shoulder Friday night

Rubbed with mad hunky all purpose rub slathered with mustard, wrapped and put in the fridge. until Saturday night

On the Egg @220* Hickory wood for smoke a drip pan with apple juice and apple juice to spritz every hr.

2 pm Sunday afternoon just got thru the stall

Pulled @190* interior and let it rest

Served with green beans and Hidden Valley Ranch Mashed Potatoes. This was well worth the time it tasted wonderful

Recipes:
http://www.thebbqsuperstore.com/prod...nky-ap-1lb.htm

Hidden Valley Ranch Mashed Potatoes

Ingredients

- 1/2 cup sour cream
- 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup mascarpone cheese

Instructions

1. Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork.
2. Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth.
3. Stir in Ranch seasoning and sour cream, mascarpone cheese Serve immediately.

Thanks for looking

Ross

Boshizzle · 01-14-2013, 09:07 PM

Wow! Looks delicious!

DubfromGA · 01-14-2013, 09:12 PM

Sure does look great.

What size Egg is that?

Cloudsmoker · 01-14-2013, 09:15 PM

18 hours on an Egg -- impressive. Terrific blog site, Ross, as well.

Bluesman · 01-14-2013, 09:16 PM

Nice job

Never mind...........I really like this kind of stuff

I'll be okay....really

cowgirl · 01-14-2013, 09:17 PM

Looks delicious Ross! That was quite a stall!

bluetang · 01-14-2013, 09:47 PM

Most excellent!

Hoss · 01-14-2013, 09:50 PM

5 Star rating there!!!

Ross in Ventura · 01-14-2013, 09:50 PM

Quote:

Originally Posted by cowgirl

Looks delicious Ross! That was quite a stall!

Thanks Jeanie it was a long stall but it was worth the Wait

Ross

IamMadMan · 01-14-2013, 09:54 PM

Great Looking Shoulder....

Southstar Jeff · 01-14-2013, 10:01 PM

Looks great.

As a fellow egger, can you tell me the purpose for the v rack? Why not just cook on the grate? Getting higher in the dome?

Thanks!

Hoss · 01-14-2013, 10:06 PM

Trait of a picnic shoulder.More fat takes longer to render/reach temp.I have had to cook whole shoulders(20 + lbs.) for 20-24 hours,good eats though.

Way better than a butt alone.

Hoss · 01-14-2013, 10:08 PM

Quote:

Originally Posted by Southstar Jeff

Looks great.

As a fellow egger, can you tell me the purpose for the v rack? Why not just cook on the grate? Getting higher in the dome?

Thanks!

Easier to throw the V rack in the dishwasher than a whole grate.ie.easier cleanup.

Ross in Ventura · 01-14-2013, 10:13 PM

Quote:

Originally Posted by Southstar Jeff

Looks great.

As a fellow egger, can you tell me the purpose for the v rack? Why not just cook on the grate? Getting higher in the dome?

Thanks!

It's easier for me

Ross

BobM · 01-14-2013, 10:25 PM

Great looking cook!

Sent from my Android phone.

01-14-2013, 09:06 PM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Pork Shoulder Smoked for 18-hrs. 7.6 lb. pork shoulder Friday night Rubbed with mad hunky all purpose rub slathered with mustard, wrapped and put in the fridge. until Saturday night On the Egg @220* Hickory wood for smoke a drip pan with apple juice and apple juice to spritz every hr. 2 pm Sunday afternoon just got thru the stall Pulled @190* interior and let it rest Served with green beans and Hidden Valley Ranch Mashed Potatoes. This was well worth the time it tasted wonderful Recipes: http://www.thebbqsuperstore.com/prod...nky-ap-1lb.htm Hidden Valley Ranch Mashed Potatoes Ingredients 1/2 cup sour cream 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 2 pounds russet potatoes, peeled and cut into 1-inch cubes 1/2 cup mascarpone cheese Instructions Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork. Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth. Stir in Ranch seasoning and sour cream, mascarpone cheese Serve immediately. Thanks for looking Ross __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

01-14-2013, 09:07 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Wow! Looks delicious! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

01-14-2013, 09:12 PM	#3
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	Sure does look great. What size Egg is that? __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

01-14-2013, 09:15 PM	#4
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	18 hours on an Egg -- impressive. Terrific blog site, Ross, as well. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

01-14-2013, 09:16 PM	#5
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Nice job Never mind...........I really like this kind of stuff I'll be okay....really __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-14-2013, 09:17 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious Ross! That was quite a stall! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-14-2013, 09:47 PM	#7
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Most excellent! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-14-2013, 09:50 PM	#8
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	5 Star rating there!!!

01-14-2013, 09:54 PM	#10
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Great Looking Shoulder....

01-14-2013, 10:01 PM	#11
Southstar Jeff Full Fledged Farker Join Date: 04-01-12 Location: Marietta, GA	Looks great. As a fellow egger, can you tell me the purpose for the v rack? Why not just cook on the grate? Getting higher in the dome? Thanks! __________________ LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec

01-14-2013, 10:06 PM	#12
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Trait of a picnic shoulder.More fat takes longer to render/reach temp.I have had to cook whole shoulders(20 + lbs.) for 20-24 hours,good eats though.Way better than a butt alone.

01-14-2013, 10:25 PM	#15
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Great looking cook! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|