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Discussion in 'Pork' started by flagriller, Sep 17, 2007.
Has anyone ever done a top round pork roast? If so, how and for how long?
I did, but only on the rotisserie.
I did a pork roast of some kind a few weeks ago, I don't remember the weight, but I smoked it @ 225-235 for about 5 hours. Everyone thought it was by far better than the brisket point that I cooked with it. Tender, juicy, just plain good. I just used Jeff's rub and left it in the ice box for 24 hrs before smoking. Terry