I'm thinking 145*, or is that too high, cause it wiil still cook some after it is off.
PS Will post pics when I get the roast.
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
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.
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.
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
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 :)
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.