Pork Roast

Discussion in 'Pork' started by stephypie, Oct 19, 2013.

  1. stephypie

    stephypie Newbie

    My husband and I are new to smoking. We have a pork roast ( which I know is not typical for smoking) but what temp and how long would you recommend ? We have a charcoal smoker box that hooks to our grill.

    Thank you!
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Last edited: Oct 19, 2013
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Kat, this article presents out of date information for the safe internal temperature of pork, USDA now recommends that 145° is the safe internal temp. Perhaps the article can be updated?
    Actually quite a few pork roasts get cooked by members here. I have done bone in roasts, pork loin and pork tenderloin.

    I cook them at 300°-325° to an internal temp of 145°(140° with carryover will get you there).

    You can use any of a number of tried and true seasoning combos for pork roasts, but the one I use almost exclusively is "Pig's Worst Nightmare" apple rub, it's posted here, the 3rd one down-

    http://www.smokingmeatforums.com/a/rib-rub-recipes
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Pork Roast is a pretty broad category. Do you have a Loin section, pork chops all in one piece with or without the bones, Butt portion, top of shoulder, Picnic Shoulder, lower front leg, or a Fresh Ham, rear leg before cure and smoke? All different times and final internal Temps...JJ
     

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