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Any ideas for a Pork Roast?

post #1 of 10
Thread Starter 

I wanted to try something different so I picked up a 4.5 lb. pork roast.  I'm thinking that I'll smoke it with Hickory and leave it in a pan since they produce so much juice.  I want to slice it or chunk it so I guess that I should only take it to 160*.  Also, I'd like to add some potatoes to it at some point but I don't know when.  I don't think it will need much seasoning either -- maybe I'll stick some garlic slices in it and hit it with some salt and CBP.

 

When should I add the potatoes?

 

Should I cover it with foil at some point?

 

Should I add some liquid in the tray?

 

Any suggestions are greatly appreciated!

post #2 of 10
Thread Starter 

Just in case you didn't know what I was talking about -- it's not a tenderloin or a butt roast.  Don't ask me why it's labeled "Country Style Ribs".  I've always just called this a Pork Roast and cooked them the same way that I would a pot roast.

 

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post #3 of 10

Yup...no rib in there.  Sounds like you're your smoking it in a pan to retain ALL juices and the fat.  Am I right?  Almost crockpot style to finish off, it sounds.  My only concern would be those potatoes, which need to reach 210 degrees to get done.  Am I wrong on that?

 

However, the whole idea of it sounds delicious.  Some red potatoes that absorb the meaty flovor...MMMM, mmm.

post #4 of 10
Thread Starter 

You are correct on both accounts.  I don't expect this thing to take very long, so I'll probably put the potatoes in at the start (I'm using Russets, peeled and quartered).  I might throw some stock in there so they don't dry out before the juices start flowing.  I'm just wondering if I should cover it or not at some point.  It seems like that would help the potatoes cook faster.

 

I guess I'll just wing it -- if they don't look like they'll come up to temp by the time the roast does, then I'll cover it.

 

I'll start a new thread with Q-view tomorrow when I do this if anyone is interested.

post #5 of 10

That's a chunk of pork butt, the heel end after pork steaks have been removed.  You can cook it like a roast to 160° or to 205° to pull it.

post #6 of 10

I did one similiar last week, rubbed it down the night before, wrapped it in bacon, and took it to 160. Came out amazing! All in al in took a little over 4 hrs at 230-240.

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

That's a chunk of pork butt, the heel end after pork steaks have been removed.  You can cook it like a roast to 160° or to 205° to pull it.


Thank you, pops.  I wasn't sure where it came from, I just knew where it *didn't* come from.  I'm going to cook it like a roast.  If the potatoes don't get done then I can just put them in the oven for a few minutes.

 

Quote:
Originally Posted by dauntless View Post

I did one similiar last week, rubbed it down the night before, wrapped it in bacon, and took it to 160. Came out amazing! All in al in took a little over 4 hrs at 230-240.


Bacon is always a good idea!  I don't have any right now, but I'll remember that for the next one.  Thank you.

post #8 of 10

Looking forward to the qview.

post #9 of 10

Please keep us posted.  I am looking forward to trying something new. Ribs and pork butt are great, but the family whats something new.

post #10 of 10
Thread Starter 

The thread is over here: http://www.smokingmeatforums.com/forum/thread/97138/pork-roast-and-potatoes-with-q-view

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