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Author Topic: Smoked Pork roast? Need advice.  (Read 3518 times)

TejasMike

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Smoked Pork roast? Need advice.
« on: December 31, 2015, 12:38:25 PM »
Father in law has asked me to smoke him a pork roast for New Years day:


I'm not a big pork guy so anyone have any advice on this cut?
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Mike from Ft Worth.    Smokinit 2!

SuperDave

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Re: Smoked Pork roast? Need advice.
« Reply #1 on: December 31, 2015, 12:59:24 PM »
Is it a loin roast?  If it is, I like to rub with horseradish and spices, smoke to an internal temp of 140 - 145 and let rest for a bit before serving. 

PORK ROAST WITH HORSERADISH AND HERBS

1 (2 lb) pound lean boneless pork rib roast/ loin roast, all visible fat removed
1 teaspoon prepared horseradish
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
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Model 4, Harrisville, Utah

TejasMike

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Re: Smoked Pork roast? Need advice.
« Reply #2 on: December 31, 2015, 01:09:52 PM »
I believe so.    Thanks!

Any idea on cook time and wood to use?

It's 4lbs
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Mike from Ft Worth.    Smokinit 2!

NDKoze

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Re: Smoked Pork roast? Need advice.
« Reply #3 on: December 31, 2015, 01:17:57 PM »
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

TejasMike

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Re: Smoked Pork roast? Need advice.
« Reply #4 on: December 31, 2015, 05:03:05 PM »
Turns out it was a pork shoulder roast aka Boston butt

Two in fact...  One bone in 4.5lb one bone out 3.5lb

Wish it was just one big 8 so I could put it in ar midnight and be done!
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Mike from Ft Worth.    Smokinit 2!

SuperDave

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Re: Smoked Pork roast? Need advice.
« Reply #5 on: December 31, 2015, 05:15:00 PM »
Tie them tightly together and treat as 1 butt. 
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Model 4, Harrisville, Utah

NDKoze

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  • Gregg - Fargo, ND
Re: Smoked Pork roast? Need advice.
« Reply #6 on: December 31, 2015, 07:57:03 PM »
Quote from: SuperDave on December 31, 2015, 05:15:00 PM
Tie them tightly together and treat as 1 butt. 

+1
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

smokeasaurus

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Re: Smoked Pork roast? Need advice.
« Reply #7 on: December 31, 2015, 09:13:31 PM »
Quote from: NDKoze on December 31, 2015, 07:57:03 PM
Quote from: SuperDave on December 31, 2015, 05:15:00 PM
Tie them tightly together and treat as 1 butt. 

+1

+2  I would rather have the butt with all the marbling than a lean loin roast any day of the week  8)
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SconnieQ

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Re: Smoked Pork roast? Need advice.
« Reply #8 on: January 01, 2016, 07:35:52 PM »
Pork butts are going to need to go to at least 190 IT. Loin roasts are a different animal...
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