And this little Piggy went...

[BluDawg]

Strait to BluDawgs smoker and got really tasty. 9 Lbs of Pork-a-liciousness









21 hrs at 200 deg in the UDS over hickory and lump in the NO FOIL ZONE. wrapped and rested 3 hrs in a dry cooler.
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Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

[day_trippr]

Jeeze, that pork looks deeeeelicious from here, BluDawg!

But 21 hours? Yikes! That's some serious low 'n' slow cooking!

Do you ever wonder how long the internal temperature is out of the safe zone when you do that?

I reckon if you're still posting tomorrow it was ok

Cheers!
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Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser

[BluDawg]

It was at 33 deg then it went on the pit 4 hours in it was at 125 6 hrs 158 went into lock up at 163 on the 7th hr longest lock up I ever experienced 6 hrs then a slow rise to the finish.
I don't get all crazy worrying about THE DANGER ZONE! The meat is in a closed environment with a temp hot enough to kill any nasties and smoke is a natural preservative. Bacteria breeds in the danger zone and air is the enemy of food. Cooked food sitting out at room temp will draw bacteria and become a breeding ground for the nasties,as will raw food. if you raise the temp the air becomes sterile. Do you worry about cold smoking foods like Cheese of making Jerky?
_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

[day_trippr]

Ok, looks like you survived

[SVonhof]

[BluDawg]

The rub is BluDawgs PIg Powder see the web site for the mix under BBQ.
I use an old Parmesan cheese bottles to store my rubs and the large holes allow me to lay a nice even coat. I do a Worcestershire slather before the rub.
_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

[whitey]

We will call You "Hog Dawg"
Nice job on that Hogs A$$.

Good eats 4sure..
Now get back to some 2nds or maybe 3rds..
Whitey...
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Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

[Cheese Meister]

Wow that looks like some good eating. Making me drool on my keyboard a little.