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pork shoulder roast

ioulord247

Newbie
18
10
Joined Dec 8, 2013
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 ?
 

cliffcarter

Master of the Pit
OTBS Member
Group Lead
2,262
241
Joined Feb 28, 2010
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.
 

geerock

Master of the Pit
SMF Premier Member
1,367
77
Joined Oct 25, 2010
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.
 

ioulord247

Newbie
18
10
Joined Dec 8, 2013
yeah, I been doing a little more reading since & I realize my mistake now, well....live and learn :)  .
 

dandl93

Smoking Fanatic
434
21
Joined Mar 5, 2014
 
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 ?
We have alot of Avocado trees around how is this wood to cook with?

Dan
 

daveinflorida

Smoke Blower
77
11
Joined Aug 27, 2013
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?
 

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