Results 1 to 10 of 10

Thread: Pork Roast

  1. #1
    Join Date
    Jan 2009
    Location
    Harrisville, Utah
    Posts
    2,709

    Default Pork Roast

    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 , 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.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	Pork Roast 002.jpg 
Views:	71 
Size:	93.9 KB 
ID:	1285   Click image for larger version. 

Name:	Pork Roast 004.jpg 
Views:	78 
Size:	97.3 KB 
ID:	1286   Click image for larger version. 

Name:	Pork Roast 008.jpg 
Views:	74 
Size:	93.7 KB 
ID:	1287   Click image for larger version. 

Name:	Pork Roast 010.jpg 
Views:	84 
Size:	94.9 KB 
ID:	1288   Click image for larger version. 

Name:	Pork Roast 012.jpg 
Views:	90 
Size:	96.2 KB 
ID:	1289  

    2000 F250 7.3L Diesel
    2007 Columbia 2018 Fisherman XL Yamaha F150 Yamaha 9.9 kicker 4 Walker Electric Downriggers Raymarine Element HV 9 Uniden Solara VHF

  2. #2
    Join Date
    Mar 2009
    Location
    Blackfoot, Idaho
    Posts
    509

    Default

    And you didn't even think to invite me over! HAPPY EASTER!

  3. #3
    Join Date
    Jan 2009
    Location
    Utah
    Posts
    3,859

    Default

    Nice job Roger. The dark outside is what we refer to as "bark". Like the smoke ring on the meat.
    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  4. #4
    Join Date
    Jan 2009
    Location
    Harrisville, Utah
    Posts
    2,709

    Default

    Can't wait for left overs.
    2000 F250 7.3L Diesel
    2007 Columbia 2018 Fisherman XL Yamaha F150 Yamaha 9.9 kicker 4 Walker Electric Downriggers Raymarine Element HV 9 Uniden Solara VHF

  5. #5
    Join Date
    Sep 2008
    Location
    Bend, Or.
    Posts
    1,843

    Default

    Quote Originally Posted by Bduck View Post
    Can't wait for left overs.
    Neither can I... What time is dinner served?

  6. #6
    Join Date
    Jan 2009
    Location
    Harrisville, Utah
    Posts
    2,709

    Default

    Quote Originally Posted by Silver Bullets View Post
    Neither can I... What time is dinner served?
    6pm bring beer
    2000 F250 7.3L Diesel
    2007 Columbia 2018 Fisherman XL Yamaha F150 Yamaha 9.9 kicker 4 Walker Electric Downriggers Raymarine Element HV 9 Uniden Solara VHF

  7. #7
    Join Date
    Jan 2009
    Location
    Utah
    Posts
    3,859

    Default

    My leftovers weren't bad either. twice smoked ham, cheese & spicy mustard on a good roll.

    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  8. #8
    Join Date
    Mar 2009
    Location
    Silverton, Oregon
    Posts
    867

    Default

    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.
    David
    A recent study has proved that women that carry a little extra weight have a much longer life expectancy than the men that point it out....

  9. #9
    Join Date
    Jan 2009
    Location
    Utah
    Posts
    3,859

    Default

    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.
    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  10. #10
    Join Date
    Jan 2010
    Location
    Kalispell, Mt
    Posts
    98

    Default

    Damn , that pork roast looks good!

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •