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New to smoking - Cold weather - Pork Roast

post #1 of 8
Thread Starter 

Ok so here is what I am up against and what I am using.

 

It is 30 degrees f outside.

I am using a big chief smoker 

I have built a insulated box (3 inch foam... yes excessive)

I don't know the internal temp with the new box yet....

 

I am wanting to smoke a pork roast around 4-5lbs.  

 

My questions:

 

- Can I cut the pork in thirds and smoke it that way? Would the injections, rub and marinades and smoke chips be the same? just split evenly?

 

-Will doing this method cut down the time or can I at least cook it all the way through without having to toss it in the over afterwards?

 

- I know Big chief has some bad sides with smoking meats.... but thoughts of using the insulated box I built help much? 

 

-Lastly does anyone have a good easy starter recipe for pork roast I could try out?  Something that packs a punch in flavor but not overly complicated?  Just to start with?

 

 

 

 

I am also going to be getting a meat temperature gauge.  How do I know when my pork is done? What is the temperature I should be noticing while it is smoking?

 

 

Thanks!

post #2 of 8

You need to first, find out what temp you can achieve with the chief. Second make sure there is enough air flow so you don't end up with creosote dripping from the top of the smoker or the chips won't smoke because there is no oxygen. You will want at least 200 degrees running temperature to get a Butt through the danger zone. You can smoke it for a while and finish it in the crockpot or oven if as I suspect you won't get much more than 150 degrees. Here is the basic Boston Butt recipe.

 http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step

post #3 of 8

Here is another one and it is more simplified. Just substitute the oven or crockpot or better yet dutch oven for the foiling stage.

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke But I caution you, if your smoker does not get hot enough you will be looking at hours and hours and hours and hours and hours......etc.... You need to have the meat reach 140 degrees from 40 degrees in less than 4 hours to be safe. Nasties can grow in a low oxygen high humidity space like a smoker if you don't reach the criteria I outlined above. Get a Maverick wireless two probe thermometer. Then you will know if you are safe or not and if it does not look like it is going to happen you can make it happen in the kitchen. Or you could whip up one of these.

http://www.smokingmeatforums.com/t/155834/post-a-picture-of-your-completed-mini-wsm-here-mini-weber-smokey-mountain-mwsm

Under a hundred bucks and a few evenings. Then you can keep your chief for fish and stuff.

post #4 of 8
Thread Starter 

So does it still taste as good if I smoke it and finish it in the oven?

post #5 of 8

Short answer. Nooo.... But, it will still be better than if you did it in the oven all the way. You will get some smoke flavor for sure  If you have a weber kettle bbq you can do it. do you have one or can you borrow one? You could make chops thin and par smoke them but you aint getting pulled pork like you want. Weber one touch gold. under a hundred bucks and so damn worth it.

post #6 of 8
Thread Starter 

WEBER SMOKEY MOUNTAIN COOKER SMOKER? Is this what you are talking about?

post #7 of 8

Yes if you can get one they are the bomb. I mean right out of the box and no screwing around. But four times the cost of what a Weber Kettle will set you back. You know what I am talking about right?

post #8 of 8

I built this with a drill and some bolts and stuff in a day.

This is what it looked like new.

*

this is my weber kettle. it is a performer with some bells and whistles but just damn killer.

You can really do a pork butt up fine on a regular old Weber too. But if you have the cash either go with the WSM. This did this

 

 

 

 

 

seahawk eye.jpg

get some

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