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Canadian Bacon and Pulled Pork

Metal Man2010-08-08 06:45:38 +0000 #1
Got up early this morning and fired up the smoker/grill. Figured id take a few pics along the way. At this point the Canadian bacon has been curing in the fridge for 7days and is ready to smoke.

Heres the CB and small Boston Butt ready to go.



Heres a pic after 2 1/2 hours on the smoker. The CB is almost up to temp. Its at 140 right now. I usually take it to 160 before i chill it and slice. The Boston Butt is at 128 and has many hours to go. I'll take it up to 195+ before i pull it.



I'll add some more pics as i go.
BlackBeast2010-08-08 06:49:19 +0000 #2
Looks tasty
nmkawierider2010-08-08 07:12:44 +0000 #3
Ok! When's supper Metal Man????
phreebsd2010-08-08 07:12:33 +0000 #4
i need an actual smoker. i will have one !
C_Holland2010-08-08 07:37:54 +0000 #5
looks **** good
Metal Man2010-08-08 09:08:17 +0000 #6
7 hours in and she starting to come to color. Should be done around 6:00 this evening. nmkawierider you better get started if you plan on being here in time to eat lol

nmkawierider2010-08-08 09:16:31 +0000 #7
Quote:

Originally Posted by Metal Man

7 hours in and she starting to come to color. Should be done around 6:00 this evening. nmkawierider you better get started if you plan on being here in time to eat lol

I'd better take the company jet...where you at again???

Metal Man2010-08-08 09:42:26 +0000 #8
Mississippi but that aint far for a big ole air-o-plane
Metal Man2010-08-08 08:35:08 +0000 #9
OK the Canadian bacon is done. Man i'm here to tell you this stuff is wonderfully. I make it all the time. It makes one heck of a mean grilled ham and cheese. We eat it pan fried for breakfast or just like it is for sandwich's. Even makes a great side meat for just about any supper you fix. The kids just cruse by the fridge and grab a piece and eat it on the go.

tacoma_20022010-08-08 09:42:09 +0000 #10
That CB looks good fa sho!

What do you fire with?

I've found that for most things I like Charcoal with Hickory or Mesquite chips soaked in water overnight as opposed to straight Hickory, Oak, Cherry etc..

If you like pork you might want to try a Bacon Explosion: www.bbqaddicts.com/b...pes/bacon-explosion/ . I've made a few of these myself, and they're pretty darn tasty...even cold!
Metal Man2010-08-08 09:35:03 +0000 #11
The pulled pork turned out top notch. Cooked it to 200 internal before i pulled it.



I eat till i hurt...LOL Does it get any better then a plate of pulled pork and a mason jar full of sweet ice tea?!! We poor folk but we eat good.


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