Tips on smoking a pork roast? - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-01-2007, 06:25 PM   #1
Guest
 
Posts: n/a
Tips on smoking a pork roast?

It's a 2 lb. C.C. boneless pork roast. I will be using a cheap Brinkman smoker.
Any tips on how long, how many wood chunks, when to foil?
Thanks.
  Reply With Quote
Old 07-01-2007, 07:07 PM   #2
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
I smoked a 4 pound brisket once and it took as long as a 10 to 12 pound brisket. Smoke until the temperature of the pork roast gets to 170 then foil and take it to 195. After that wrap in more foil and a towel and place it in a dry cooler for a least an hour to rest before pulling. I don't know how long it will take but someone will probably be along to answer that question.

Good Luck and keep us posted.
__________________

cleglue is offline   Reply With Quote
Old 07-02-2007, 08:18 AM   #3
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Re: Tips on smoking a pork roast?

Quote:
Originally Posted by erik13
It's a 2 lb. C.C. boneless pork roast. I will be using a cheap Brinkman smoker.
Any tips on how long, how many wood chunks, when to foil?
Thanks.
Are you talking about a pork loin roast? Or is this a boneless boston butt? Can you take a picture of it and post it here? That may help.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 07-02-2007, 08:25 AM   #4
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
If it is a pork loin. I would rub it possibly inject it and cook it until it reaches 150-160. Let it rest for about a half hour and then slice it. I am guessing you should use the same amout of wood chunks as you would normaly use for a cook. I think the last time I did a pork loin it took 2-3 hours before it reached the 150-160 range.

Chris
__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 07-02-2007, 08:54 AM   #5
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Don't smoke the loin like I mentioned above...that is for butts or picnics!
cleglue is offline   Reply With Quote
Old 07-02-2007, 01:37 PM   #6
Guest
 
Posts: n/a
Re: Tips on smoking a pork roast?

Quote:
Originally Posted by Bill The Grill Guy
Are you talking about a pork loin roast? Or is this a boneless boston butt? Can you take a picture of it and post it here? That may help.
It is a pork loin roast. I couldnt find a Boston butt.
  Reply With Quote
Old 07-02-2007, 01:38 PM   #7
Guest
 
Posts: n/a
Quote:
Originally Posted by chris1237
If it is a pork loin. I would rub it possibly inject it and cook it until it reaches 150-160. Let it rest for about a half hour and then slice it. I am guessing you should use the same amout of wood chunks as you would normaly use for a cook. I think the last time I did a pork loin it took 2-3 hours before it reached the 150-160 range.

Chris
So I have to slice it? I wanted to cook it long enough to pull it.
  Reply With Quote
Old 07-02-2007, 02:32 PM   #8
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Eric, I dont think your going to "pull" the loin roast. There isnt enough fat to break the meat down to the pulling stage. Its just not the right cut for that. Now, with that being said, check out this post I did on Pork Loin Roasts. It came out great.

http://www.bbq-4-u.com/viewtopic.php?t= ... light=loin
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 07-02-2007, 04:07 PM   #9
Guest
 
Posts: n/a
Quote:
Originally Posted by Bill The Grill Guy
Eric, I dont think your going to "pull" the loin roast. There isnt enough fat to break the meat down to the pulling stage. Its just not the right cut for that. Now, with that being said, check out this post I did on Pork Loin Roasts. It came out great.

http://www.bbq-4-u.com/viewtopic.php?t= ... light=loin
Thank you. That looks great!
  Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.