First time smoking a pork roast.

[rdwhahb]

I plan on smoking my first thing ever this weekend!! We have a pork roast in the freezer and figured that was going to be the first thing to get me started. I planned on using a peach and chipotle BBQ sauce. My questions are, Would using a rub also be to much? If it's not to much would I rub the roast first then apply the sauce?



BTW I plan on using peach wood chunks for the smoke as well

 

[dirtsailor2003]

I would probably rub the roast with a light rub of chipotle, salt, garlic, pepper. I would apply the jelly like a glaze towards the end of the smoke, last 45minutse to a hour or so. Sounds tasty. Take lots of pictures and let us know how it turns out.

 

[themule69]

sounds good. Give it a rub. the use the sauce at the end.

Happy smoken.

David

 

[fwismoker]

Sounds tasty...what temp are you going to pull it?

 

[rdwhahb]

thanks for the tips everyone! I will be sure to take a lot of pictures. I plan on pulling it at 140 and wrapping it in foil for a half hour. Sound good?
 

 

[fwismoker]

thanks for the tips everyone! I will be sure to take a lot of pictures. I plan on pulling it at 140 and wrapping it in foil for a half hour. Sound good?
 

Yep...the carry over will take it to at least 145.   Good luck!

 

[rdwhahb]

Wanted to keep you every one up to date, So far it smells and looks great! On the down side, I used the minion way for the coals and think I started out with way too many lit coals ( kingsford ) My temp was just going higher and higher (345-350) at witch point I decided I would finish it in the house.

Let me tell you  my set up, Charbroil vertical charcoal smoker (two door) a ss veggie wok for my fire box and maverick ET-732 thermometer.

I put 2.5 pounds of unlit kingsford in the wok and dumped 1.5 pounds of nice red coals of kingsford on top of that. Any tips? I am thinking maybe drop the amount of lit coals to a 1/2 # and dump that on 3.5 # unlit kingsford.

I will post a pic of the final product when its done

BTW all vents were open except  when temps started hitting 210-215

 

[rdwhahb]

Sorry for the delay. Been busy lurking around the forums and the web getting all the tips I can! Any ways with no further wait here it is,

smokedporkroast.jpg

• rdwhahb
• Jul 22, 2013

The foil in the picture was only used for on the counter.

Sorry the pics aren't the best. I just couldn't wait to to dive in!!