A pork roast. I need some suggestions.

Discussion in 'Pork' started by jet1959mo, Dec 26, 2014.

  1. I have done this type of pork roast before but, in a pot on the stove top. Now I have a Traeger LIL Tex Elite I want to smoke this on and don't want to use it for pulled pork.


     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Cook it to 165* - 170* and you can slice it
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Since you don't want pulled pork I'd go ahead and brine that butt in Pop's Brine (search it here) and turn it into a ham, or Buck board bacon. If you go the ham route I'd smoke it to an IT of 150-160 (safe temp for pork is 145). It will slice. One thing to consider is it's going to be fatty, so you may want to remove a good amount prior to cooking. The fat content is what makes this cut so good for pulling and mediocre for slicing.
     
  4. Ok, thanks for the cooking temps. I don't want to brine but, do want to marinade (which would be similar to brining), also what kind of rub before smoking? I was thinking of a rub similar to poultry.
     
  5. Found this on the Food Channel and all I can say is, WOW. I didn't do the marinade but, done the rest. I smoked the 3.4 lb pork butt roast in a pan with 1/2" apple juice at 225 degrees for about 2 1/2 hrs till it got to 120 then foil wrapped until the internal temp hit 160. It was a bit over done but, still tender and not dry. Next time for this, I'll pull it at 145 degrees and rest 1/2 hr.
     
  6. Where are the pictures

    Gary
     
  7. Sorry gary s, I didn't take any after pics and I seriously meant to. I can say that if you look at the uncooked pics it was wrapped in the stretch string. I took it off and what I had was three pieces of meat barely connected to each other. I used the mustard, honey glue on it then the rub and wrapped it back up and put the stretch sting back on. 
     
  8. Is it smoking now ?

    Gary
     

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