How do I???

Discussion in 'Pork' started by 3montes, Aug 20, 2009.

  1. 3montes

    3montes Master of the Pit OTBS Member

    I am smoking about 12 pounds of prime rib roast on Sunday. Going to make Dutch's baked beans along with the rib roast. I have had in the freezer about a 1 to 1 and a half pound pork roast. I was thinking of smoking this up on Saturday and using it in the Dutch's baked beans. I usually fry up about a pound of hamburger to throw in the beans but seeing as how I have this pork roast I thought I would use it up.

    I want to get burnt ends of the pork roast and a good bark. Plan on using alot of smoke to get the good smokey flavor. I think it's just the run of the mill pork roast not a butt. One of my kids won it in a meat raffle along with a bunch of other meat a few months ago so it is in a generic package with no label describing the type of roast it is. Looks like it has a layer of fat on the top.
    I am sure it is not the best cut of meat so do I want to tenderize it in some way first? Remove the fat or keep it on for moisture retention? Any tips or advice greatly appreciated.

    I am using a Brinkman (old style) Smoke n' Pit
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    Here's my 2 cents.

    First remember thin blue smoke. Billowing smoke will just leave creosote. If you want a more intense smoke flavor use a strong wood like hickory and others.

    I trim the fat caps off, although some here leave them for the moisture. I think this gets more surface area for the smoke. If I'm worried about dryness of the meat, I'll inject it or after it hits 140-160, foil it with some apple juice/rum. You can also spritz the roast with this during the smoking to build a heavier bark.

    Hope that helps and don't forget the Q VIEW!
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said, good advise and good luck to you my friend.
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sounds like your covered. Two smart guys there ^^^^ weighing in.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off you don't want that billowing smoke just use a hickory or maybe oak for wood and that should give you the smokey flavor your looking for. Next I would trim some not all the fat because fat is flavor and you don't want to dry out the rib roast ( it's too nice of a hunk of meat) I think you might just have a pork loin is it long and about 4-5" thick ? If you do I would wrap it in bacon or inject it with maybe a creole butter with some chayenne pepper added to it. If you have a regular pork roast it most likely a butt of some kind. Smoke it like a butt. I hope I might have helped you out.
  6. 3montes

    3montes Master of the Pit OTBS Member

    Thanks for the tips guys. So far what I have done is slathered the pork roast with a layer of mustard and then put a healthy layer of rub on it. Returned to fridge to sit overnight before hitting the smoker tomorrow.
    As far as the type of wood goes here is what I have available. I have those small tuna fish can size of various types of wood. You know the cans with the small hole on top to let the smoke out. I have pecan, mesquite, oak and hickory. I am leaning towards using the hickory. These things have been laying around for some time so I would like to use them up. Also I will spritz the roast with apple juice as I go to help enable the bark to form.
    I also have a bag of mesquite chips or some oak firewood that I could cut into smoker size but I would really like to use up those cans.
    Any tips on using the cans? If I remeber right once they get going they really pour out the heavy smoke.

    I was thinking of wrapping the roast with some bacon slices but wouldn't that prevent the roast from forming burnt ends and a bark? So I might forget the bacon. I would really like the roast to pull apart like pulled pork but I don't know that this type of roast will lend itself to that.

    I will go low and slow and see what I get.

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