Smoked Pork Roast

[kingr]

Saturday I pulled out the smoker and tried my luck on a 9lb pork roast. Over all I think it turned out great. I smoked it for 6 hrs at 200 and used a mix of apple and cherry wood. We had plans for the night so I pulled it off and put it in a roaster and in the oven at 220 for the next 6 hrs. We went out to eat and came home and the house smelt like my smoker was in the kitchen...Man did that smell good.

Hopefully there will be enough left to bring down to the lake for lunch this weekend.

[McGurk]

I made this on my Weber kettle, a small pork loin stuffed with cornbread and seasonings. I then covered in EVOO and rolled it in the crumbs. Cooked indirectly for about 2 1/2 hours at around 350 deg on the grill, and she turned out great! Even got a bit of a smoke ring from the hunk of mesquite I threw into the coals.

[BLACKJACK]

Looks good Mcgurk!!! I also did a pork loin roast on Sunday on my Weber!! I just about foundered myself on some of that juicy pork!!

[kingr]

that looks god! i need to start remembering to take some pics of the great food we talk about on this site

[McGurk]

...just about foundered myself...

Uhhhh, Come again?

[BLACKJACK]

...just about foundered myself...

[McGurk]

Got it, Thanks. Never heard of that, but have experienced it time and time again. (adding to vocabulary)

[Windy City Walleye Hunter]

I think that is a term used for horses, right? I think they will eat till they drop if you are not careful with them.

[sdpikehntr]

Windy City, you are correct! This will typically happen to horses if they get out and get into a oats supply or corn supply. The fact is that they can eat themselves to death buy fondering. I too have been close to this. That pork loin would do it to me... Looks great.

[kingr]

....Otherwise known as the "Meat Sweats"!

[LABS4ME]

I always heard foundering in horses came from endlessly grazing on green pastures. Their hooves grow funky and they basically eat themselves to death... My sis does horse rescue and she has taken in many foundered horses and turned them around... The last one they had to drive out in the pasture... it could only walk 3-4 feet at a time and then had to lay down. A month later it is up and doing well... going to be rode this week.

Back to the subject... MMMMMMMM smoked pork!

[Gordie]

Pretty much did the same thing a week ago at a river gtg except that I didnt put in the oven but I started it at 4 in the morning and smoked it for 12 hours useing mesqueit and it was about 30 pounds of pork it was two fresh hams and man did it turn out awsome I will be doing this more and more.

I started it out at 200 with the smoke for the first 4 hours then kicked it up to 225 for the last 8 hours the pork was moist and very tender. I also did it in my homemade refer smoker

[McGurk]

...in my homemade refer smoker

Your reefer smoker? How did you fit it all in?

I smoked a pork loin the other day and did not like it. It was way too lean and ended up being pretty tough and lost any juice that it had. Gotta have some fat content for a smoke, even if you are using a water pan!

[merkman]

Pulled Pork Porketta from Sunday.

2 solid hours of Hickory smoke then wrappped in foil for 3 more hours.

About 5 hours total on the grill.

-Gone in just over 5 min.

[Daze Off]

I did pulled pork too on Sunday - Created a rub with garlic powder, smoked paprika, chili powder, cumin, salt, black pepper, ground coriander, ground fennel, onion powder, dry mustard, and ground ancho chili powder.

Got a pork butt of around 15 lbs., covered in rub and wrapped in plastic wrap and refrigerated for 24 hrs. Brought to room temp and put in smoker with cherrywood for 400 hours at 225 degree. Brought inside and put in oven at 220 for 4 hours and then wrapped in tin foil for another hour.

Tasted pretty awesome for a first effort! Found some great sauces - Wee Willy's, MichaelBob's, and Famous Dave's Georgia Mustard variety.

Going to be doing that one again but likely cut the oven time down by an hour or two or drop teh smoker temp to 200 rather than 225. Got a bit overdone.

[merkman]

Going to be doing that one again but likely cut the oven time down by an hour or two or drop teh smoker temp to 200 rather than 225. Got a bit overdone.

That sounds really good Daze,

I like to wrap the meat in tinfoil just after it starts to render.

This will make it nice and juicy, but you do loose some of the burnt ends this way.

If you like more of the burnt ends wrap it later in the process.