Pork roast time/IT temperature questions

[Murray]

I hosting a meal for the boys this Monday, I have a Costco blade pork roast, no bone, about 5lbs. This roast will be sliced. I don’t mind pink pork but some of the guys might not. What IT would I’d be aiming for to have a little pink in the middle, not much but some? How long would the roast take? Weatherman is calling for -20C so I’ll have to add time for weather, any idea how much time to add for weather? Thanks.

 

[chopsaw]

I have a Costco blade pork roast, no bone,

Was this roast de-boned , rolled and tied ? I did one awhile back That I took to 152 and let it carry over to 160 or so . If you cut into it you should take it to 165 . This thread shows a pic of the roast I did to the temps above .
https://www.smokingmeatforums.com/threads/boned-and-rolled-pork-butt.268721/

 

[Murray]

It is tied, I don’t know if is rolled but how would the butcher get the bone out without cutting and rolling? I’m new to smoking, historical I’d toss it in the oven at 350F and never give it a second thought.

 

[Hawging It]

Smoked this 1/2 pork loin roast the other day. OAK smoke @ 250 degrees and pulled @150 IT. I don't keep up with how long I smoke them. I just watch the IT. Vacum packed the left overs and still eating sandwiches off it.

 

[chopsaw]

What are you smoking on ? You can always give it some smoke , then finish in the oven . Safe temp for intact pork is 145 . Since it was cut into , the thought is that the inside is no longer sterile .
@chef jimmyj can help you better with this .

 

[chef jimmyj]

Smoking at 225 to an Internal Temp (IT) of 145, a safe IT for bonless smoked pork, and a 30 minute rest, will give a finished IT of 150-155, med/well, and a slight blush of pink. Beyond 145 and a rest is Well Done and gray. A 5 pound boneless Butt will take about 3-4 hours to reach 145, smoking at 225...JJ

 

[Hawging It]

What are you smoking on ? You can always give it some smoke , then finish in the oven . Safe temp for intact pork is 145 . Since it was cut into , the thought is that the inside is no longer sterile
@chef jimmyj can help you better with this .

Bayou Classic stick burner

 

[chopsaw]

Bayou Classic stick burner

Cool , but I was wondering about the OP . Nice smoker though .

 

[Murray]

What are you smoking on ? You can always give it some smoke , then finish in the oven . Safe temp for intact pork is 145 . Since it was cut into , the thought is that the inside is no longer sterile .
@chef jimmyj can help you better with this .

MES 30 at -20C(-4F) outside temperature

 

[chef jimmyj]

Use a wireless therm to measure an accurate smoker temp at the meat and adjust the controller temp from there. In really cold weather, to get 225 at the meat, the controls on my MES have to be set at 250...JJ

 

[Murray]

Thank you all for the advice. This is the first time I’ll be smoking a meal for people other than my wife. I’ll start early enough so that the roast will be done in time for a 6:00PM meal. I plan on an IT of 145F and let it rest till dinner. I read on this forum that I can wrap the roast in towels and place in a cooler. Is there any time limits on resting in a cooler? Don’t want to poison my guests. If the roast is done too soon can I just turn down the smoker to say 100F for an hour or two to keep it warm?
Many thanks, this forum and advice I’m getting is giving me the confidence to cook for people other than my wife.

 

[chef jimmyj]

As long as the Roast is wrapped and sealed hot, placed in the cool and untouched, you will stay hot, 140, for a couple 3 hours and can be kept bacteria free until you open the foil package...JJ

 

[wild west]

IMO the shoulder cuts have too much collagen to be cooked to the lower IT. I would cook at 225 to a finished IT of 190 or 195 for sliced. Just short of pulled pork temp.

 

[Murray]

@wild west just realized your from S’toon, we spend our summers in MLPP. Beautifully province!

 

[HalfSmoked]

IMO the shoulder cuts have too much collagen to be cooked to the lower IT. I would cook at 225 to a finished IT of 190 or 195 for sliced. Just short of pulled pork temp.

What did you miss he's not doing a shoulder cut but a back loin. 145 IT is safe with this cut.

Warren

 

[wild west]

What did you miss he's not doing a shoulder cut but a back loin. 145 IT is safe with this cut.

Warren

I could be mistaken Warren but the boneless blade roast I get at costco here is a pork shoulder. Some cuts in Canada are named different than USA cuts. I cant find a chuck roast here either. Here its called a beef blade roast

 

[wild west]

What did you miss he's not doing a shoulder cut but a back loin. 145 IT is safe with this cut.

Warren

I could be mistaken Warren but the boneless blade roast I get at costco here is a pork shoulder. Some cuts in Canada are named different than USA cuts. I cant find a chuck roast here either. Hee its called a beef blade roast.

 

[wild west]

Sorry for the double post.
Hi Murray . Thats a beautiful park. You must be from alberta. Doesnt show in your profile.

 

[HalfSmoked]

No problem as said we call it Canadian bacon and you call it back bacon and I'm sure other things are spoken of differently as well.

Warren

 

[Murray]

Sorry for the double post.
Hi Murray . Thats a beautiful park. You must be from alberta. Doesnt show in your profile.

It used to, will have to fix.