5-lb Pork Shoulder Smoked for 9-hrs.

Ross in Ventura · January 7

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

henapple · January 7

Sometimes its good that way for a change.

TonyA · January 7

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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5-lb Pork Shoulder Smoked for 9-hrs.

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