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Bduck
04-04-2010, 08:45 PM
Cook my first pork roast on my new smoker today. Put a pork rub on a 7lb roast and let set in refrigerator for approx 24hrs. Started smoker using apple flavor pellets and after 5 min started cooking meat at a low temp. Temps stayed in the neighborhood of 200-225f to start with. Started at 5am this morning bumped up heat 1 setting the last 2 hrs to bring temp up in roast which was done at 170f by 5 pm. Served with shoepeg corn 101justkidding101, artichoke and garlic bread. As I was slicing meat, the juices were just flowing from meat and also meat started pulling apart. Although outer layer looks burnt from the pic, its not. Wife & I was pulling outer pieces and devouring it. MMMMMM good stuff. Didn't have time to work with a glaze with so much running around today. Have a 9lb roast that I will experiment with next time.

SmokeOnTheWater
04-04-2010, 09:45 PM
And you didn't even think to invite me over! HAPPY EASTER!

SuperD
04-04-2010, 10:32 PM
Nice job Roger. The dark outside is what we refer to as "bark". Like the smoke ring on the meat.

Bduck
04-05-2010, 02:34 PM
Can't wait for left overs. 101cheers101

SilverBullets
04-05-2010, 03:25 PM
Can't wait for left overs. 101cheers101

Neither can I... What time is dinner served?101goodpost101

Bduck
04-05-2010, 04:47 PM
Neither can I... What time is dinner served?101goodpost101
6pm bring beer

SuperD
04-05-2010, 04:58 PM
My leftovers weren't bad either. twice smoked ham, cheese & spicy mustard on a good roll.

http://img245.imageshack.us/img245/7099/ham2.jpg

DLM
04-05-2010, 07:27 PM
Bduck, how long did you actually generate smoke???

As I read this it was 10 hours at 225 or so and then the last two hours you cranked it up one setting (what is a setting?)

I'm going to give this a whirl in my bradley, looks tooooooo good to pass up.

SuperD
04-05-2010, 08:25 PM
David, it is all about internal temperature of the meat. It is also very easy to over apply smoke depending on what wood you use. I generally recommend applying smoke to a roast for about the first 2 1/2 to 3 hours. If you want a roast that will slice, pull it about 165°, wrap it tightly in foil and let it rest in a cooler, wrapped in a towel for about an hour. This gives the juices a chance to stay with the meat. If you like to go all the way to pulled pork level, wrap it in foil with juice at 165° and turn heat up to 250 and cook until internal temp is 200°. Still do the cooler rest time.

Jim F
05-05-2010, 12:33 AM
Damn , that pork roast looks good!