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How do I???

post #1 of 6
Thread Starter 
I am smoking about 12 pounds of prime rib roast on Sunday. Going to make Dutch's baked beans along with the rib roast. I have had in the freezer about a 1 to 1 and a half pound pork roast. I was thinking of smoking this up on Saturday and using it in the Dutch's baked beans. I usually fry up about a pound of hamburger to throw in the beans but seeing as how I have this pork roast I thought I would use it up.

I want to get burnt ends of the pork roast and a good bark. Plan on using alot of smoke to get the good smokey flavor. I think it's just the run of the mill pork roast not a butt. One of my kids won it in a meat raffle along with a bunch of other meat a few months ago so it is in a generic package with no label describing the type of roast it is. Looks like it has a layer of fat on the top.
I am sure it is not the best cut of meat so do I want to tenderize it in some way first? Remove the fat or keep it on for moisture retention? Any tips or advice greatly appreciated.

I am using a Brinkman (old style) Smoke n' Pit
post #2 of 6
Here's my 2 cents.

First remember thin blue smoke. Billowing smoke will just leave creosote. If you want a more intense smoke flavor use a strong wood like hickory and others.

I trim the fat caps off, although some here leave them for the moisture. I think this gets more surface area for the smoke. If I'm worried about dryness of the meat, I'll inject it or after it hits 140-160, foil it with some apple juice/rum. You can also spritz the roast with this during the smoking to build a heavier bark.

Hope that helps and don't forget the Q VIEW!
post #3 of 6
What he said, good advise and good luck to you my friend.
post #4 of 6
Sounds like your covered. Two smart guys there ^^^^ weighing in.
post #5 of 6
First off you don't want that billowing smoke just use a hickory or maybe oak for wood and that should give you the smokey flavor your looking for. Next I would trim some not all the fat because fat is flavor and you don't want to dry out the rib roast ( it's too nice of a hunk of meat) I think you might just have a pork loin is it long and about 4-5" thick ? If you do I would wrap it in bacon or inject it with maybe a creole butter with some chayenne pepper added to it. If you have a regular pork roast it most likely a butt of some kind. Smoke it like a butt. I hope I might have helped you out.
post #6 of 6
Thread Starter 
Thanks for the tips guys. So far what I have done is slathered the pork roast with a layer of mustard and then put a healthy layer of rub on it. Returned to fridge to sit overnight before hitting the smoker tomorrow.
As far as the type of wood goes here is what I have available. I have those small tuna fish can size of various types of wood. You know the cans with the small hole on top to let the smoke out. I have pecan, mesquite, oak and hickory. I am leaning towards using the hickory. These things have been laying around for some time so I would like to use them up. Also I will spritz the roast with apple juice as I go to help enable the bark to form.
I also have a bag of mesquite chips or some oak firewood that I could cut into smoker size but I would really like to use up those cans.
Any tips on using the cans? If I remeber right once they get going they really pour out the heavy smoke.

I was thinking of wrapping the roast with some bacon slices but wouldn't that prevent the roast from forming burnt ends and a bark? So I might forget the bacon. I would really like the roast to pull apart like pulled pork but I don't know that this type of roast will lend itself to that.

I will go low and slow and see what I get.
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