Digging through the freezer I found...

Discussion in 'Pork' started by 3montes, Sep 5, 2009.

  1. 3montes

    3montes Master of the Pit OTBS Member

    1- 3.5lb porketta roast
    1- 3.5lb beef/pork roast. Tied together with the butcher's net
    They are both preaseasoned. The beef/pork roast with something called Witt's Old Smokehouse seasoning.
    I plan to put both on the smoker (snp) Monday.
    The porketta I would like to serve sliced but I am thinking the beef/pork roast would be nice to pull and serve up as sammiches.
    So any advice on temps both smoker and internal meat temps would be appreicated.
    Thanks in advance!
     
  2. rivet

    rivet Master of the Pit OTBS Member

    Never heard of a porketta, but I's guessin its a shoulder type cut? Smoke the meats between 225 and 240F. If you are going to pull, the internal temp has to be 200, some folks go up to 205. If you pull it off at 190F, foil it wrap it in towels and put it in the cooler or unheated oven for an hour or so, the temp will continue to rise and it will be extremely tender and pullable when you take it out.

    Good luck and post some q-vue [​IMG]
     

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