Tips on smoking a pork roast?

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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.
 
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.
 
erik13 said:
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.
 
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
 
Bill The Grill Guy said:
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.
 
chris1237 said:
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.
 
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