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Sep 18, 2009 01:11 PM

Need smoked pork roast help

I have a Char Griller side smoker. I need a recipe for Applewood smoked pork roast. Know of a good rub? How about a great mop? Your help is needed. Thanks...

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  1. try a brine soak first ,then dry with a towel and apply a dry rub with sweet spice accents - fresh ground coriander, star anise, cinnimon, clove, sweet paprika, ginger, to bring out the natural sweetness of the pork.if you like heat use hot smoked paprika or dryed chipoltle powder. use grated mexican brown sugar (poncinillo, it comes in a conical shape), fresh gound pepper,cumin,chile powder,garlic salt, dry mustard, and onion powder. I never measure but try using a cup of the sugar to a tablespoon of the mild spices to a teaspoon of the strong ones or less for the clove, star anise, and cinnimon. experiment with the flavors you like and proportion the stronger spices a little at first. you can always add more to taste but you can't take it out .mix in a blender or mortar and pestle. apply generously and smoke at a higher heat as the loin is already tender or grill indirectly over a drip pan filled with a can of beer and chopped onions use a meat themometer to check for doneness and let rest before carving. you may want to use a bbq sauce on the side, try a carolina stye vineger based sauce. good luck

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      1. Pretty simple...

        You can find rub recipes or just use Bad Byrons Butt Rub. Cook at 225F to around 195F to 200F, about two hours per pound including peeking time. You can spray it with apple juice if you must. Wrap it in foil and chuck it into a cooler for a couple hours, then pull.
        Apple chips or chunks can be obtained from Chigger Creek. Oak, pecan or a light hickory smoke work great too.
        Don't overthink or overproduce it.

        1 Reply
        1. re: johnhicks

          Agreed. If doing a pork shoulder no brine is needed as there is plenty of fat and connective tissue to keep that meat very moist and tender when cooked to 200F. I would remind the OP to cook by temperature and use time only as a guide. Use a wired thermometer so you can monitor the meat's temperature. Remember that when the temp reaches around 140 or so it will stall for quite some time till it passes 160 then start to increase more rapidly. This stall period is where the connective tissue is being broken down. Don't adjust temperature to worry that something isn't going right. Just be patient. Also remember that every time you open the smoker to peek or mop you will add significant time to the cooking.