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
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