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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:

Thanks for looking



  • henapplehenapple Posts: 14,812
    Sometimes its good that way for a change.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • TonyATonyA Posts: 566
    I love the "Chief Brody" on the wine.  

    I did the small table glasses once with some pizzas .... It raised some eyebrows. I don't think some folks could wrap their head around serving table wine as .. well .. table wine.. instead of how they serve it to me: like it was a '95 Bordeaux.
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