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pre-packaged pork roast: onion garlic flavored

post #1 of 11
Thread Starter 
I received a gracious care package of cherry wood and have been anxiously awaiting the moment to use it, just to smell the sweet smoke and to also, get a whiff of something other than hickory. Had to smoke a chicken for a friend at work, and wanted to fill up the smoker with something else to take advantage of the cherry smoke!

Picked up a little Hormel pork roast at the store that was injected/marinated with an onion/garlic flavoring. Took it straight out of the wrap and placed it on the smoker that had an internal temp hovering around 240 - 260 and sweet cherry tbs. Wanted to cook the lil' roast until internal temp hit 160, foil, rest, and slice.

Overall review - the cherry wood produced a nice smoke ring as you'll see in the pics, and gave a very subtle smoke flavor that made the hickory smoke taste bitter. The roast itself although very juicy when sliced, was salty as all heck. I'm having trouble eating it cause it's so salty tasting.

Lesson learned #1 never use anything but cherry wood, again! that's enough said on that! #2 will not buy another one of those to smoke again. Way too salty. Am becoming a true smoked meat snob when the pre-packaged stuff just doesn't taste good on my tongue anymore. PDT_Armataz_01_27.gif Would rather take the time to make my own stuff biggrin.gif.

Here are some pics:

Packaged roast

Unwrapped roast on smoker

Rested and sliced roast

Am curious to know if anyone out there has tried one of these and if so, what they thought of them.
post #2 of 11
I have not, but yours looks great!
post #3 of 11
what u mean Never use anything but cherry again?-when I get u into bacon I bet u will love apple.pre packaged brined-injected=yuck.
post #4 of 11
Thread Starter 
Clarification: never use anything but cherry again until something else comes along ... PDT_Armataz_01_28.gif
post #5 of 11
Good advice on staying away from packaged flavoring. I see those all the time on sale and have considered it a time or two.
post #6 of 11
Well it looks great I've never tried one tho
post #7 of 11
I agree with Bob.....Apple is good also.....takes bacon to a whole new level. I still love cherry smoke tho....good stuff!!

As far as the "pre-brined", or "factory-injected" pork roast...they are fine if you plan to do them in the oven.....not so much if you do them in the smoker.

Nice smoke ring tho, Laurel......cool.gif

post #8 of 11
I smoked one with apple. It was the country style mighty tastyPDT_Armataz_01_36.gif .
post #9 of 11
The only prepackaged/preseasoned meat that I have bought are the vacuum sealed marinated pork loin and turkey loin. Not sure if they were also Hormel, might have been.
They were pretty good, I didn't think they were salty... BUT, the last time I bought one was last summer, so I might have since then become a meat snob like yourself :-)
post #10 of 11
Zowwwwwieee!! PDigg might need a throwdown now!!!!
post #11 of 11
Our budget keeps us on the ropes. I wish I could smoke ribs all week but that's not going to happen. So as I go through the meat section knowing the wife would kill me for spending another $50.00 on meat, I tend to look at other meats that may fit the budget and fit the smoker.

I have looked at those baby's and have yet to break down and those pre-seasoned meats. I'll tend to find a cheaper log to smoke and try new rubs or sauces.

I just made a chucky over the weekend and it turned out great! Fit the budget tooicon_smile.gif . On sale for .89lbs

I have been tempted to pick up one of those pre-seasoned meats, but then I think about that rub I been dying to try!!!!!!!!!!!
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