Pork Roast smoke

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Smoking Fanatic
Original poster
OTBS Member
Aug 18, 2007
Hyde Park, NY
Well I got 3 more days off till I go back to work so here's another smoke to help kill my day off.  2.6lb Pork Roast I used EVOO and Bad Byrons Butt rub.  I'm going to try and keep it around 225 to help keep it moist. 

I'm also doing a mini batch of Dutches beans and I topped it off with left over smoked eye round roast I leave the meat on top for the first 1-1.5 hours to pick up more smoke. 

She's smoking a lot in the beginning today..



I'm not sure if I want to pull it at 155 or 158/160??  Decisions..  It was a lean cut so I'm thinking 155 wrap in foil for 40 min..

Pulled at 157 and wrapped in foil and a towel, resting in cold oven till 5pm.. Popped the cap on a ice cold Bud Light Golden Wheat and waiting patiently and watching the pup run in the yard.

70 degrees out, hold cow it's nice..  
Beans are done and came out real good.. I did add the pineapple (none in house)and it did make a difference in the taste.. The wife picked up on that real fast..


Pork was real good, moist and had nice taste, there is a little smoke ring.  I only used wood for about 2.5-3 hours..

Bad Byrons has a little bite... I need to make a batch of Jeff's rub, have not used that in a while and I miss it.

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