Smoking with the "Griz" aka hawgrider. (Pork roast)

[hawgrider]

Check this out its right on the package WTH!  safe temp for pork 145 degrees oh hell no not for me. I will be going to at least 165/170 degrees

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• hawgrider
• Jul 7, 2017

All apple wood fire. A little over 3 hours burn time. 

Hobo tators, onion, carrots and dill. Yummy!
 

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• hawgrider
• Jul 7, 2017

I went to 170 then let it rest 25 minutes. Turn out very tender it was almost melt in your mouth tender. Id do another. I was expecting dry but it was basted with olive oil twice and I had a pan of ACV and water in with it.
It was plenty moist. Nice smoke level. Decent smoke ring for a 3 hour burn.

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• hawgrider
• Jul 7, 2017

 

[shyzabrau]

C'mon! You CAN do it. Pork at 145 is fantastic...

 

[SmokinAl]

It sure looks good from here!

Al

 

[hawgrider]

 
C'mon! You CAN do it. Pork at 145 is fantastic...

No way I'm scared I don't like spending the weekends on the crapper LOL!  Pork and Chicken I don't mess with everything will be dead when I get done with pork and chicken LMAO!

 

[shyzabrau]

 
No way I'm scared I don't like spending the weekends on the crapper LOL!  Pork and Chicken I don't mess with everything will be dead when I get done with pork and chicken LMAO!

No risk, my friend! Open your mind, and then open your mouth!!

(It has to have a 3 minute rest at 145, though!)

I do chicken at 145, but I do it with sous vide and hold it there for an hour to be sure. (9.2 minutes required at 145 IT for pasteurization, 5% Fat Content (7-log[sub]10 [/sub]lethality))

 

[Rings Я Us]

It's gonna take years of new material about cooking leaner cuts of pork to convince old timers . Lol.. my aunt would cringe at the site of a medium cooked pork tenderloin.

Glad it came out nice Rider. (Mouth watering) here.

 

[shyzabrau]

It's gonna take years of new material about cooking leaner cuts of pork to convince old timers . Lol.. my aunt would cringe at the site of a medium cooked pork tenderloin.

Glad it came out nice Rider. (Mouth watering) here.

Hey, now. Some of us "old timers" are adaptable...

I remember being hesitant back in 2008 or so when I was first trying it. My sister-in-law freaked out...

 

[hawgrider]

It's gonna take years of new material about cooking leaner cuts of pork to convince old timers . Lol.. my aunt would cringe at the site of a medium cooked pork tenderloin.

Glad it came out nice Rider. (Mouth watering) here.

 

 

No risk, my friend! Open your mind, and then open your mouth!!

(It has to have a 3 minute rest at 145, though!)

I do chicken at 145, but I do it with sous vide and hold it there for an hour to be sure. (9.2 minutes required at 145 IT for pasteurization, 5% Fat Content (7-log[sub]10 [/sub]lethality))

Yup Im old school and staying that way.  

Pork 170

Chicken 165

There is no variation LOL!

 

 

 

[Rings Я Us]

People used to say you'd get worms. Lol

 

[hawgrider]

People used to say you'd get worms. Lol

Its not the worms I worry about.

Its the 3 day non stop poops.... yeah thats to many details LOL!

 

[shyzabrau]

 
Its not the worms I worry about.

Its the 3 day non stop poops.... yeah thats to many details LOL!

Which is a bacterial thing. Which bacteria is of concern to you?

The time/temperature table is based on thermal death curve for salmonella in beef emulsions in tubes. The concern is even less for intact muscles.

 

[Bearcarver]

Depends on the cut of Pork:

The USDA now says 145° for Pork, but I only do that with Pork Loin.

Other Pork Cuts with a lot of Fat need to go higher. IMHO.

USDA used to say 160°, but Pork Loin @ 160° was much too dry for me!!

Bear