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

chilefarmer · Jan 7, 2013

Ross, good looking butt. I can not lie I like pork butt. Mostly cooked to pulled pork. nice cook. CF :brows:

QSis · Jan 7, 2013

mmmmmm! Nothing like the smell of BBQ in the air!

Lee

Ross in Ventura · Jan 7, 2013

chilefarmer said:
Ross, good looking butt. I can not lie I like pork butt. Mostly cooked to pulled pork. nice cook. CF

Thanks chilefarmer it still was wonderful :good:

Ross

QSis said:
mmmmmm! Nothing like the smell of BBQ in the air!

Lee

It's wonderful Lee :thankyou:

Ross

Shermie · Jan 7, 2013

Dag, that looks DELISH, Ross!! The dry rub does a NICE job!!

Can you give us the recipe, please? I might want to try it!!

Ross in Ventura · Jan 8, 2013

Shermie · Jan 9, 2013

Ross in Ventura said:
It's in the post Sherman

http://www.madhunkymeats.com/opencart/upload/index.php?route=product/product&product_id=49

Ross

Not for the dry rub, but as to how you did the meat. :weber:

I MAKE my own dry rub. To save some money over buying it.

Ross in Ventura · Jan 9, 2013

Sherman said:
Not for the dry rub, but as to how you did the meat.
I MAKE my own dry rub. To save some money over buying it.

I slather it with mustered put the rub on it put in the fridge. Over nite

Ross

Shermie · Jan 9, 2013

Sounds simple enough.