PORK ROOKIE here. I have 3 bone in pork roasts for a total of about 16 pounds in the MES. I bought them this afternoon, brought them home & let them sit at room temp for about 1 hour. Rubbed them with Arthur Bryant's Poultry rub which is my all time favorite & threw in a couple of Fattys. NOW WHAT????? I mowed the lawn & my neighbor brought me over a beer when he smelled the smoke (wonder why?)......I have the MES set to 225* and she is working her way back up. I read somewhere the general rule is 1.5 hours per pound in the smoker, but have also read that nearly all cuts of meat can be different & cook to temp, not time. Any way, anyone have any input. It is about 65* with no wind @ 6:00pm. Am I looking at a 12 or 24 hour smoke?.......I have the water pan full....Do I need to spray them with juice, booze, etc.........should I wrap them to finish.......I would appreciate all comments & suggestions. FOR GOD'S SAKE IT FINALLY LOOKS LIKE SUMMER HAS HIT THE NORTHWEST!
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5/30/08 at 10:00pm