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 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.

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

Nice job Roger. The dark outside is what we refer to as "bark". Like the smoke ring on the meat.

Can't wait for left overs. 101cheers101

Bduck said:

Can't wait for left overs. 101cheers101

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

Silver Bullets said:

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

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6pm bring beer

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

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, 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.

Damn , that pork roast looks good!