Burtess Posted November 22, 2008 Report Share Posted November 22, 2008 Just put an 8lb butt and a 7lb picnic on.... Here be the meat: Rub her up good: On the way to heaven (using Maple Leaf tonight!!!): I will post pics later tonight or when they finish tomorrow morning to get everyone hungry lol.... Burt Link to comment Share on other sites More sharing options...
Wild Posted November 22, 2008 Report Share Posted November 22, 2008 BURT! Did I ever mention that your my favorite OFC member Where did you get the maple leaf? Link to comment Share on other sites More sharing options...
irishfield Posted November 22, 2008 Report Share Posted November 22, 2008 Something about Pork and slow cook scares the bejebers out of me... oh yah ... it's the tape worm. Hope it hits high temp at some point? Link to comment Share on other sites More sharing options...
Burtess Posted November 22, 2008 Author Report Share Posted November 22, 2008 (edited) Something about Pork and slow cook scares the bejebers out of me... oh yah ... it's the tape worm. Hope it hits high temp at some point? Code of Federal Regulations (specifically, 9CFR318.10, pp 244-256, revised in January 2003, http://edocket.access.gpo.gov/cfr_2003/9CFR318.10.htm ) that includes a time @ temp chart. Minimum Internal Temp F ...... C ...... Minimum Time ________________________________ 120 ... 49 ... 21 hours 122 ... 50 ... 9.5 hours 124 ... 51.1 ... 4.5 hours 126 ... 52.2 ... 2 hours 128 ... 53.4 ... 1 hour 130 ... 54.5 ... 30 min 132 ... 55.6 ... 15 min 134 ... 56.7 ... 6 min 136 ... 57.8 ... 3 min 138 ... 58.9 ... 2 min 140 ... 60 ... 1 min 142 ... 61.1 ... 1 min 144 ... 62.2 ... Instant When refering to trichinella it is not just the temp the meat is cooked to, it is also a function of time at that temp. I am going to pull this pork so I will be going to approx. 195F internal temperature which is way beyond the instant kill temp of trichinella. Burt Edited November 22, 2008 by Burtess Link to comment Share on other sites More sharing options...
irishfield Posted November 22, 2008 Report Share Posted November 22, 2008 Good stuff ! Link to comment Share on other sites More sharing options...
Burtess Posted November 22, 2008 Author Report Share Posted November 22, 2008 BURT! Did I ever mention that your my favorite OFC member Where did you get the maple leaf? LOL.... You can pick up Maple Leaf at most Home Hardware and Rona stores. Burt Link to comment Share on other sites More sharing options...
Burtess Posted November 22, 2008 Author Report Share Posted November 22, 2008 Just cracked the lid for the first time since I put them on, about 14 hours ago. It was pretty cold when my temperature alarm went off at around 3:30am and I had to go out and adjust vents and stir the coals. Internal temps in the early 180's now. Should be ready in another couple of hours Here is what they look like now: Burt Link to comment Share on other sites More sharing options...
Wild Posted November 22, 2008 Report Share Posted November 22, 2008 HEHE I don't shop at those stores will have to pick up a bag though . I am beginning to learn how make my own blend of charcoal though, I have plenty of rock maple, beech, cherry, white oak, hickory, birch and more stock seasoning right now. Link to comment Share on other sites More sharing options...
douG Posted November 22, 2008 Report Share Posted November 22, 2008 (edited) The last charcoal I used came from China. I couldn't believe it. We are waiting for the final pictures and verdict, btw. Edited November 22, 2008 by douG Link to comment Share on other sites More sharing options...
Wild Posted November 22, 2008 Report Share Posted November 22, 2008 Sorry to hear that Doug, glad you survived the stinky toxic additives though, I would rather eat from a gas BBQ! Link to comment Share on other sites More sharing options...
Burtess Posted November 22, 2008 Author Report Share Posted November 22, 2008 The last charcoal I used came from China. I couldn't believe it. We are waiting for the final pictures and verdict, btw. Yeah, I stay away from the Chinese stuff, might be burning melamine along with it! Actually I will only buy lump that originates in the USA or Canada, much of the stuff that originates in South America I think comes from the rain forest and that can't be good! More pics in a couple of hours, the meat is now wrapped in foil and towels and is resting in a cooler... Burt Link to comment Share on other sites More sharing options...
Wild Posted November 22, 2008 Report Share Posted November 22, 2008 Meanwhile... wow they have all of Dundas and directions on google earth! I have ribs and Angus rib eye on the grill for today Link to comment Share on other sites More sharing options...
Smokey Posted November 22, 2008 Report Share Posted November 22, 2008 Looks great. I have almost the exact same smoker. Keep the pics coming and enjoy. Mike Link to comment Share on other sites More sharing options...
Burtess Posted November 22, 2008 Author Report Share Posted November 22, 2008 The finished product..... Now to make some Carolina style vinegar based sauce and I'm all set! Burt Link to comment Share on other sites More sharing options...
Wild Posted November 22, 2008 Report Share Posted November 22, 2008 Very nice Burt! Enjoy. Link to comment Share on other sites More sharing options...
Leecher Posted November 22, 2008 Report Share Posted November 22, 2008 Yummm that looks real delicious..... what time you said to come over Leechman Link to comment Share on other sites More sharing options...
Burtess Posted November 22, 2008 Author Report Share Posted November 22, 2008 Yummm that looks real delicious..... what time you said to come over Leechman I'm a long way from Gatineau, it may be all gone by the time you get here Burt Link to comment Share on other sites More sharing options...
Leecher Posted November 22, 2008 Report Share Posted November 22, 2008 I'm a long way from Gatineau, it may be all gone by the time you get here Burt Link to comment Share on other sites More sharing options...
crappieperchhunter Posted November 23, 2008 Report Share Posted November 23, 2008 The finished product..... Now to make some Carolina style vinegar based sauce and I'm all set! Burt Does anyone else see the rabbit? JK...if I had not just finished some steaks and shrimp skewers on the barbie I would be hunting your place down for sure. Link to comment Share on other sites More sharing options...
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