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Help me with this Pork Roast

post #1 of 6
Thread Starter 

I got this pork roast (3.5 lbs) and it's a first for me, aside from a few Boston Butts.  I've researched enough to know I want to smoke it to 140-145 before I foil it and put it in my cooler so I can slice it later on.  But what can I do about this netting? Should I leave it on there?  I'm considering putting some bacon over it during the smoke.  Should I put the bacon over the netting or remove the netting all together?  Should I put the bacon on immediately or later in the smoke?






post #2 of 6

At a glance it looks like a boneless butt or shoulder to me.  That netting is there to keep it together.  You can smoke it to 140-145F for slicing but it will be tough. If in fact it is a butt/shoulder, you're better off taking it to pulling temp of around 200-203F.  


Leave the netting on, rub, smoke. 


As far as the bacon, someone else will have to help you.  I don't baconate butts/shoulders. 

post #3 of 6

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your question: 


When you ask a question like this you will receive several different replies.  It is HIGHLY unlikely any reply will be "wrong".  In fact each reply will give you a very good finished product.  The replies you will receive are "my way" of doing it.  Experiment.  Mix and match and find the way you and your family like it and then stick to it.


I remove the netting and open that boneless roast out to make it cook more evenly.  I don't use rubs, just salt and pepper.  If you think there is not enough fat on the roast you can cover with bacon or use a mop to keep it from drying out.  I would take it to an IT of 185-190 and wrap and rest for a minimum of 1 hour.  Just my way.  Good luck.  Don't forget the Q-View.  Keep Smokin!


post #4 of 6
Thread Starter 

Thanks so far!


The packaging says "Boneless Sirloin Roast"

post #5 of 6

Cut that net off and show us how that think looks so we can get a better idea of the cut.  Based on fat content from the picture it looks like a loin. Don't worry about the net, they just use it to make it look more uniform. If it is loin meat, yes, use bacon...you can never go wrong with bacon.

post #6 of 6

Answer #4 . . . leave the twine , wrap in thick Bacon , go for 145*F IMT and wrap towel and place in a cooler that was warmed with hot water , for 1hr. .Remove , cut bacon off and chop for the Baked Taters you smoked  with the Roast , cut twine off


cut on a bias for better looking piecec , plate shoot Q-view and eat :icon_exclaim:


Oh, and  . . .

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