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Pork roast in a smoker

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

            1. 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

                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

                  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

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

              2. Hi all here is what I do with my Master Built Electric Smoker when it comes to 4-5 pound boneless pork roast.

                The day before I will mix the following ingredients together in a 1 gallon Ziploc type bag:
                2 tablespoons of Grill Mates Applewood Rub
                1 1/2 cups of brown sugar
                1 tablespoon garlic
                1/2 teaspoon of Rosemary

                Remove the roast from the package and rinse it with cold water. Then place the roast in the bag with the rub, close the bag securely, and work the rub into and all around the roast until it is completely covered. Then set the bag in a bowl and place it in the refrigerator overnight.

                The next day about 1 1/2 hours before I am ready to start smoking the roast I will take it out of the refrigerator and let it set on the counter to help bring up the temperature of the meat.

                About 30 minutes before I am ready to start smoking I combine 1/4 cup of Apple Cider Vinegar and 1/2 cup of pure apple juice in the water tray the acid will help break down the meat making it tenderer. Then I turn the smoker on and set the temperature at 200 degrees. Once the smoker is up to the correct temperature I remove the roast from the ziploc bag and place it directly on the rack so the smoke can get to all sides as evenly as possible. Then I remove the chip tray and fill it with a 50-50 mixture of Apple and Cherry wood chips and close the dampener. Be careful not to over fill the chip try or it will be hard to get it back in the smoker.

                The majority of the smoker flavor is embedded into the meat within the first 4-5 hours. During the first 4-5 hours every 30 minutes I add more of the wood chip mixture. I then turn the temperature down to 185 degrees and leave the smoker and roast alone until a total of 6 hours have passed. At the 6 hour mark I remove the water tray and open the dampener to reduce the humidity in the smoker and allow the outside of the roast to start drying to create a nice crust. At the 7 hour mark I use a meat thermometer to check the internal temperature. Once the internal temperature reaches 160-165 degrees I remove the roast wrap it in foil and let it rest for at least 20 minutes. The internal temperature will rise another 5-10 degrees bringing pork roast internal temperature up to a safe 170 degrees

                Then I slice it and serve it with my homemade BBQ sauce

                7 Replies
                1. re: Nightshadow

                  The current recommended safe temp for pork is now 145. However I don't find it almost falling apart tender til between 180-190.

                  I'll ask that this get moved to the new board.

                  1. re: c oliver

                    I go to at least 190° for pulled pork and pull a pork loin off at 140° and let it rest. I have a SIL who cooks pork loin to 170° and it's dry as toast.

                    1. re: John E.

                      I don't do pulled pork so pulling at about 180 allows me to slice it...barely. Otherwise, yes to 140.

                      1. re: c oliver

                        I cooked a Cuban picnic shoulder to 180° a couple of weeks ago, but I didn't put any smoke on it.

                        1. re: John E.

                          In the smoker or the oven? Could you elaborate on the seasonings please?

                          1. re: c oliver

                            It was a rainy Sunday, so I did it in the oven. Here's the link...

                            http://icuban.com/food/lechon_asado.html

                            1. re: John E.

                              Saved. We're going down to the Bay Area in about a month to visit our new grandbaby - who's being born as I write this! - and I have a 6# pork shoulder in the freezer for this. I tend to go with Will Owen's recipe and so does this daughter. So it would be nice to switch it up. Thanks.

                  1. HELLO they didnt say they wanted pulled pork... just a smoked roast!!! You can put ANYTHING on a smoker!!!! Get it to 145 internal temp and pull it!! Best you will ever have!!!!

                    1 Reply
                    1. re: mastersmokindevil

                      Yep. There were various instructions for various methods for various meats.