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Rib End Pork Roast

post #1 of 10
Thread Starter 

My son who gave me the smoker for Xmas is home for a few day and I going to smoke a pork roast.  I thinking about cutting it open and stuffing with a herb stuffing before putting on the smoker.  What IT do I need to look for and what wood is best.  Any rib I should be putting on it.  I hope to start around 12 today.  I also going to put a couple of chicken leg 1/4 on for the wife and I to have tomorrow.  I put then in a brine for a few hours. I also need to try out my new ET-732.  Also thinking about putting some green beans in the smoker also.  Any ideas on how do the green beans?

post #2 of 10

Al, morning... You might try smoking to an IT of about 160 then foiling to 205 ish to get it "pull apart tender" with onions layered on top and apple juice in the foil wrap...  SPOG is good as a starter for spices and anything else that suits your taste...  Never done beans so I'll defer to an expert in that dep't... Dave 

post #3 of 10
Quote:
Originally Posted by DaveOmak View Post

Al, morning... You might try smoking to an IT of about 160 then foiling to 205 ish to get it "pull apart tender" with onions layered on top and apple juice in the foil wrap...  SPOG is good as a starter for spices and anything else that suits your taste...  Never done beans so I'll defer to an expert in that dep't... Dave 



 X2

 

post #4 of 10

How about smoked green bean casserole!

post #5 of 10
Thread Starter 

Had a very hard time today keeping smoker at the right temp.  Rain and wind didn't help.  I finish in the oven.  The pork tasted great could have cook the veg a little longer.  Here are some q-view

 

HPIM3094.JPGHPIM3096.JPGHPIM3098.JPGHPIM3100.JPGHPIM3099.JPG

post #6 of 10

That looks sooo good..... You have it mastered at least in the rain and wind.....   Dave

post #7 of 10

Dang, that all looks terrific.icon14.gif

post #8 of 10

You had problems today?

 

That looks great?

 

What could you do better on a good day?

 

Good luck and good smoking.

post #9 of 10

Looks-Great.gif

post #10 of 10

For the few who may not know?

 

The USDA has lowered the Interntal Temp for intact muscle pork.

 

In this case the pork has been stuffed, and is no longer considered intact muscle meat.  Take it to 160.

 

Good luck and good smoking.

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