Thawed out Pork Roast, I am not sure of the weight because the bag had been open and I can't remember whether I cooked a piece of it before or not. It was labeled at almost 19 pounds but it doesn't look that big now. I cut slits in the fatty side, smeared it with mustard and put some of Jeff's amazing rub on it. Popped it in my Masterbuilt smoker (fatty side up) at about 8 AM, Three hours later, I am still pouring the smoke to it and got the temperature set at 225. The internal temp was 42 degrees going in, and and registers 104 degrees now. I decided to cook in the pan this time instead of letting all the fat drop into the water pan. I am hoping there will be some juices left to add to a sauce later. I plan on taking it out when it's at about 165, warp it in plastic wrap and aluminum foil, salvage the drippings, put it back in the smoker and run it up to above 200 degrees. Then I will wrap it in a towel and let it sit for a little while before opening it up. I did one similar like this before and it was delicious, although I like my meat a little more moist, so I hope I get better results by sacrificing a little smoke penetration and cooking it in its own juices.
Bill Scott
Bill Scott
