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Pork roast in a smoker

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smokedinvt Sep 12, 2010 07:32 AM

Hey all - I want to smoke a boneless center cut pork roast (2.33 pounds) in my smoker. Any good rub recipes, ideas or thoughts on how long to smoke this? First time with a pork roast on a smoker.
Thanks

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  1. b
    Bryan Pepperseed Sep 13, 2010 05:21 AM

    I'm sure others will chime in, but as I understand it, a center cut roast is not the preferred choice for smoking....... At least not for pulled pork if that is what you are trying to do.
    Personally, I usually either put a center cut roast in a crockpot, or slice it into very thick chops.

    1. dcrf Sep 13, 2010 06:25 AM

      I agree.If you want your roast to have some smoke flavor you can start it in the smoker then finish with a higher temp method.

      1. tommy Sep 13, 2010 07:13 AM

        Smoke it until it reaches the temp that you would cook it to in the oven. I'd go to 150 or so. You can smoke a pork roast, and it is done all of the time. You just won't be able to pull it. Slow and low is a great way to make pork loin.

        1. k
          Krislady Sep 13, 2010 09:20 AM

          I'd also suggest brining a pork loin - helps keep it from drying out. And you'll want to slice, not pull it.

          We love to take the leftovers and thin-slice them for sandwiches the next day.

          1. Den Sep 13, 2010 01:20 PM

            Pork Shoulder takes about 1.5 hours per pound to smoke at about 225.

            1. s
              smokedinvt Sep 14, 2010 06:44 PM

              Hey everyone - thanks for all of your posts. We did the pork roast and it came out great. We used green apple wood that we cut from an apple tree in our yard. In the water tray, water, an IPA beer, apple peels (my wife made an apple pie) and fresh crushed garlic. We also rubbed the roast with mustard and then more herbs/spices. Smoked a 2.33 pound roast for about 3 1/2 hours and it came out great!
              thanks for all the pointers. Keep 'em coming! Thanks!

              3 Replies
              1. re: smokedinvt
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                wvta Mar 10, 2011 07:53 AM

                Just bought a smoker (have never smoked before) and am going to try the pork roast. Probably a silly question, but do you put the roast on foil or just on the rack?

                1. re: wvta
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                  bbqJohn Mar 10, 2011 06:33 PM

                  wvta... not sure what kind of smoker that you have.. you can do it either way.. most use a pork shoulder also known as Boston Butt and are about 6-8 lbs.

                  1. Trim some of the fat off but leave maybe 1/2 in of the fat cap.

                  2. Apply rub with a bit of sweetness

                  3. If you have a vertical smoker cook with fat cap down which helps protect the meat from the heat.

                  4. Cook/smoke without foil at a cooker temp in the upper 200s bring the meat up to about 190-200 and then let it rest for maybe 30 mins. This can take 8-10 hrs. depending on the size of the meat. If cooking ahead you can wrap it in foil then further wrap in towels or newspaper and placed in an ice chest.

                  Don't bother applying any sauce while it's in the cooker...

                  Pork butts are very forgiving. Alternately you can use a foil pan, higher heat (maybe 350) and foil the top after it has had some smoke. maybe when it hits 150 or so internal temps. Continue to cook until the internal temps are as step 4 above.

                  1. re: bbqJohn
                    w
                    wvta Mar 11, 2011 07:51 AM

                    thanks for the info. fyi... I have a masterbilt electric smoker. will try this weekend.

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