Pork roast

dmgros

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Sep 19, 2015

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Napoleonville, La

• Dec 30, 2016

• #1

Smoking my first roast. I used the here piggy piggy brine to soak it first then mixed up a dry rub to season. Definitely gonna be a long night making sure the temp stay rite but I'm sure it will be well worth it. I plan on doing pulled pork and I found a recipe for a finishing sauce on the forum I'm gonna try.

 

timstalltaletav

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Nov 8, 2012

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Llewellyn PA aka God's Country

• Dec 30, 2016

• #2

Looks like it's off to a good start!

 

GaryHibbert

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Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Dec 30, 2016

• #3

Yep. Good start. Which finishing sauce have you picked out??

Gary

 

dmgros

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Sep 19, 2015

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Napoleonville, La

• Dec 31, 2016

• #4

Well I'm gonna make a last minute choice it will either be the east or west Carolina vinegar sauce.

 

dmgros

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Sep 19, 2015

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Napoleonville, La

• Dec 31, 2016

• #5

A little over three hours here

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• dmgros
• Dec 31, 2016

 

SmokinAl

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• Dec 31, 2016

• #6

Looks like it's coming along nicely!

Al

 

dmgros

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Sep 19, 2015

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Napoleonville, La

• Dec 31, 2016

• #7

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• dmgros
• Dec 31, 2016

At 9hrs and internal temp is at 181*

 

dmgros

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Sep 19, 2015

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Napoleonville, La

• Jan 2, 2017

• #8

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• dmgros
• Jan 2, 2017

M
Bone cam out clean, it had a great taste I used a mix of cherry and pecan. I smoker if for 17 hours but think it could have went for a few more hours next time I will use just one wood and the finishing sauce I didn't care for a hole lot.

 

b-one

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Aug 31, 2014

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Michigan

• Jan 2, 2017

• #9

Looks great,what didn't you like? 50/50 cherry and pecan is my favorite for smoking! What final it did you pull it at and what was your average pit temp?

 

dmgros

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Sep 19, 2015

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Napoleonville, La

• Jan 2, 2017

• #10

The sauce was what I didn't care for to much vineagar for me. I pulled it off the pit wit smith the temp at 190 internal temp and the pit was average 225 to 230*