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Pork roast center cut

post #1 of 15
Thread Starter 
Hi All I'm thinking of smoking a center cut Pork roast with the bone in..The roast is like 4 pork chops put together.What temp will it done at?
I'm thinking 145*, or is that too high, cause it wiil still cook some after it is off.
Thanks Dan
PS Will post pics when I get the roast.
post #2 of 15
The FDA now says 145 is done for pork.....but I still go to 160 and have plenty of moisture in my product. Personal preference I guess. :-)

Sent from my Sony Xperia Z
post #3 of 15

The center cut bone in pork roast will give you more moisture than a boneless one would.  Leave the fat on, even though i know most pork items now come trimmed pretty well. I also would go to 160 for pork even though the FDA nocked the safe level down to 145. That's the temp i pull my smoked canadian bacon but not fresh pork.  I inject my boneless pork roasts and bone in pork roasts with a Korean beef soup base that comes in powdered form [i just simmer the proper amount of this soup base with water] but you could use beef stock from the grocery store. That's just my personal prefference.  I believe beef flavor goes well with pork.  My mom always  has a pork roast when she makes pot roast [beef]. Best gravey in the world. Reinhard

post #4 of 15

I pull mine out at 145*  It will be fully cooked at that IT plus you will get a little carryover...

post #5 of 15
I'm with Smokin B on this. I pull mine at 145*.
post #6 of 15
Thread Starter 

Hi All Taking the roast off at 160* won't that be to high? It still cooks some when off the smoker.I'm just going to rub the pork roast, then smoke.What kind of time am I looking at with 250* in the pit.I don't want a dry roast,had enough of that with my briskets.biggrin.gif
I'm running out of NEW things to smoke? Didn't have much luck with brisket/packers they came out tasty n tender, but on the dry side.Maybe next time I'll inject with beef broth, and see what happens.
Boston Butt always comes out good it is a REAL no brainer.Ribs bb's n St Louis are good also..
I'm smoking on a Brinkmanns Smoke N Pit, be my 4th time using it.

Thanks Dan

Edited by DanBono - 7/26/13 at 1:15pm
post #7 of 15
Dan. Don't give up on briskeys. Might need to alter your methods. I was the same with them for a while. Always came out tender but dry. Injecting deff helps. I found out my big problem was that I was cooking them until they were done and then immediately throwing them in a cooler with towels. One day I left my probe in and found out that sucker went up 8 more degrees in the cooler. Bingo. So now no more of that and I have fabulous briskeys. Just saying it could be something as easy or stupid as that. Give us some details maybe we can help.
post #8 of 15
Thread Starter 

Hi OK soo what kinda of time am I looking at, if the roast is 3/5 lbs, pit temps 225/250?? I am thinking maybe 3-4 hrs?
Might give it a try tomorrow. My supermarket has chops/roast on sale for $1.99 lb. If I start early I hope do have enough time for dinner..
I will never give up on the briskeys, that was the reason I got into smoking..I will get it RIGHT/MOIST one of these days
Thanks Dan

post #9 of 15
Thread Starter 
Hi All Rain today, so I'll have to wait before trying my Pork roast. Still not sure of what cook times I'm looking at, Any HELP out there would be appreciated.
Thank Dan
post #10 of 15
Thread Starter 
Hi All This is what I'm smoking tomorrow. A 3.45 lb loin bone in roast.I'm thinkng 3-4 hrs at 225/250* till IT 145*.
What do you guys/girls think?
Thanks Dan
PS Should I bine it.salt/sugar/apple juice/water.

Edited by DanBono - 7/29/13 at 11:10am
post #11 of 15
Thread Starter 
Hi All Last time/last question: What kind of time am I looking at smoking at 225/250?
Thanks Dan
post #12 of 15

  Hi Dan. 3-4 hours is probably about right. Watch the IT and go for 145-150.

  Keep us posted!



post #13 of 15

I agree with above.. 3-4 hours give or take. Never done bone in.. but regardless its only 3.5#'s... allow for 4 hours and some rest time... and plan dinner around that. I have never brined pork before, so I cant help with that question. the brine you suggested is like any brine really.. the needs and the what ever you like on top of it for more flavor. .

and keep us up todate on the cook...

Mike as well :)

post #14 of 15
Thread Starter 

Hi All the pork roast has been put off untill Weds , going fllying today..Will post back with pic's and results. Rub smoke at 225/250* till 140/145 IT with either apple or cherry wood, rest then cut n eat.biggrin.gif
Thanks Dan

post #15 of 15
Thread Starter 
Hi All The roast was done in 3 1/2 hrs hit 145* then wrapped in foil and placed in the cooler with towels, for 2 hrs.
Final thoughts.
1. Could have been a little more moist.
2. The way they cut the chine bone , I was only able to get 4 thick cuts. Maybe next time I'll tell them to cut 1/2" segements.
3.Flavor n smoke were right on.
4. Wifey didn't care for it.th_crybaby2.gif
ALso put some sausage in the smoker not bad except the casings got tough/hard.
Enioy the pics.
Thanks Dan
Rubbed n ready for the smoker.Apple wood Royal Oak lump n Kingsford.

Huge slices. What do next time???

Sausage YUM!!!

Edited by DanBono - 8/1/13 at 5:20am
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