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pork shoulder roast

Discussion in 'Pork' started by ioulord247, Dec 8, 2013.

  1. ioulord247

    ioulord247 Newbie

    Well, I recently built a smoker out of a 55 gallon barrel and it came out good, a few leaks around the lid but I can control the temp fine. I smoked a turkey for thanksgiving and it was the best I ever ate !


      I decided my next victim would be a pork shoulder roast. I don't know why but it came out very very dry and I was disappointed :( . I dry brined it for 2 &1/2 days ( roast was 4.6lbs ) with salt, a tad bit of garlic , brown sugar & lemon pepper. I cranked up my smoker, using compressed coco charcoal, I used a mixture of guava & avocado woods and nothing but plain water in my water pan .  I smoked my roast at 225-230 degrees to 160 internal temp. after I took it out I let it rest an hour before slicing, it looked awesome but was wayyyy to dry....any comments ?
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    160° internal temp is too high for a pork roast, you should have removed it at 145° at the most if you want it moist.
  3. geerock

    geerock Master of the Pit SMF Premier Member

    Dry brining can do that to you....especially with pork. The salt will pull the moisture out of a small roast like that and....well, you already found out.
  4. ioulord247

    ioulord247 Newbie

    yeah, I been doing a little more reading since & I realize my mistake now, well....live and learn :)  .
  5. So what's the IT for a pork roast to make it pulled pork?
  6. dandl93

    dandl93 Smoking Fanatic

    We have alot of Avocado trees around how is this wood to cook with?

  7. I plan to smoke a couple pork shoulder roasts next weekend. Will it be ok to cook it on friday and then serve it saturday? What's the best way to keep it? Plus, should I cut it on Friday and then let it sit in some juice or wait on Saturday, heat up in oven for a bit and then cut it?