or Connect
New Posts  All Forums:Forum Nav:

Pork Roast

post #1 of 4
Thread Starter 
My husband and I are new to smoking. We have a pork roast ( which I know is not typical for smoking) but what temp and how long would you recommend ? We have a charcoal smoker box that hooks to our grill.

Thank you!
post #2 of 4

http://www.smokingmeatforums.com/a/usda-food-temp-guildline

 

Here is an USDA link from here on the forums.  Are you wanting to just smoke it for slicing...pulling....or what do you want to end up with besides something totally yummy?

 

There is another thread asking about temps for pork too....read post #6 here....and there are some other ideas about safe temps for pork.

http://www.smokingmeatforums.com/t/150973/medium-pork#post_1076113

 

Kat

post #3 of 4
Quote:
Originally Posted by KathrynN View Post
 

http://www.smokingmeatforums.com/a/usda-food-temp-guildline

 

Kat

 

Kat, this article presents out of date information for the safe internal temperature of pork, USDA now recommends that 145° is the safe internal temp. Perhaps the article can be updated?

 

Quote:
Originally Posted by StephyPie View Post

My husband and I are new to smoking. We have a pork roast ( which I know is not typical for smoking) but what temp and how long would you recommend ? We have a charcoal smoker box that hooks to our grill.

Thank you!

 

Actually quite a few pork roasts get cooked by members here. I have done bone in roasts, pork loin and pork tenderloin.

I cook them at 300°-325° to an internal temp of 145°(140° with carryover will get you there).

You can use any of a number of tried and true seasoning combos for pork roasts, but the one I use almost exclusively is "Pig's Worst Nightmare" apple rub, it's posted here, the 3rd one down-

 

http://www.smokingmeatforums.com/a/rib-rub-recipes

post #4 of 4

Pork Roast is a pretty broad category. Do you have a Loin section, pork chops all in one piece with or without the bones, Butt portion, top of shoulder, Picnic Shoulder, lower front leg, or a Fresh Ham, rear leg before cure and smoke? All different times and final internal Temps...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork