I smoked my first pork roast yesterday and it turned out ok. One thing I didn't like is the outside got pretty crunchy. Is there a way to prevent this like wrapping it something?

Also what's the best way to "pull" this to make sandwiches?

Thanks

For the pulling part, most people will pull it with their hands if not too hot. Works better than two forks - my old method.

you can wrap it in foil when it looks like the outside is
getting done. also you can spray with apple juice to keep it
moist, but a real pain. i have tried slathering mustard on
the outside. doesnt change the taste, but then what wrong
with a little bark! i like the crispy part.

randy

I agree that bark mixed in with the rest makes an awesome texture.

Thanks a bunch. How long would guys smoke a 4 lb roast. I smoked it about 4 hours. The internal temp was 180 long before that but I let it cook longer to get it more tender. It turned out good but I'm wondering if I did it correctly.

Thanks

if you want to make it so it pulls apart (pulled pork sandwiched etc) that size should take probably 10 hours, did a 7 lb shoulder and it took 14 hours at 220 to get to 180 degrees internal, might be why it got crunchy if the heat was up too high.

If it was too crisp (burnt) the temp was too high. Also make sure to soak it with a good mop about every hour. To make the pork tender enough to pull it needs to cook to 195F, this is for a boston butt roast. Other roasts with less fat (loin) will get dry and are better cooked to about 170-180 and then sliced rather them pulled. If its taking too long to get the roast up to temp in the smoker it can be finished in the oven at 225-250 for a couple of hours. Just my 2 cents.

Mike,



The technique you use depends on the type of roast you have. A loin for example should be cooked with a medium-high pit temp until the internal is 145° or 150°, (that is the roast you cut chops out of) and it is best sliced. It will not be pullable because of the low fat content. A pork shoulder (butt or picnic) from the front of a hog (not a ham) has an excellent ratio of meat to fat and can be cooked at low pit temps, like 225° to 275° and pulled.

Here is the deal with pork shoulder.....It comes up to temp fairly evenly until it hits 170° or 180° internal. Then the conversion of collagen to gelatin begins to take place. This is called a plateau, and the internal temperature will stall, sometimes for a couple of hours depending on the size of the roast. This conversion is what makes the texture of the meat moist and tender. Once it breaks out, the internal will begin to rise again. Your finish internal temperature for pulling is 195° to 210°. When it reaches that, you will notice the the bone will freely wiggle and almost fall out on its own. It will be slick or free of meat. Sometimes it will take two hands to get the roast off the pit as it is ready to fall apart on it's own. Also, you don't want to rush the butt through the plateau or ramp up the pit temp, it needs time for this reaction to happen.



Now before you jump in and start pulling, hold on.....it needs to be wrapped in foil and put in an empty cooler with some newspaper stuffed in for insulation, for at least an hour. Two is better. The best one would be one close to the size of the roast. This allows all the juices to settle down and equalize. Don't worry, it will still stay plenty hot. When you are ready, open the foil and save the juices (you can put them in a measuring cup and go into the freezer which makes the fats rise to the top) then using rubber gloves or two forks, pull away. You can use that reserved juice to mix into BBQ sauce or as a table sauce.

To speed up a cook or if your roast is getting too dark, wrap in foil at 175° and put back on the cooker or even in a 250° oven. The foiled roast will go through the plateau a little faster than when naked, so watch the internal. Still rest it in a cooler, then pull.



Smoking time at 250° pit temp will be upwards of 90 minutes to 2 hours per pound, so an 8 pounder will take 15 or 16 hours. The rule of thumb is not as accurate with a small or real large roast. Just watch the internal, and plan on the plateau time.

Thanks thirdeye Now I am so hungry after looking at those pics and all I want is a pulled pork sandwich

Here 'ya go.

I have been following this thread eagerly, merely waiting for thirdeyes pics. I knew they would be here soon. Thanks for the photography!!

Oh Man, do I have a lot to learn! Thanks so much for the help. One more question - Do I keep adding wood chips throughout this whole time?

Thanks and boy do those look delicious! I can't wait to do another.

I don't know what kind of equipment you are cooking on (gas or charcoal) or whether you are using briquettes or lump charcoal. Also there are various ways to shield the heat or position the coals in order to cook "indirect".....



I'm a lump charcoal guy and what I do is mix a couple of hand-fulls of chips into the lump, then add some larger splits on top. When I light the initial fire, I bring the cooker up to temp, then let the charcoal and wood burn off and settle down for about an hour. I like a thin stream of blue smoke coming from the top vent. Too much smoke, or if the charcoal is not ready, can result in a bitter flavor, remember this food will be in the cooker for many hours. There is no hurrying when it comes to good barbecue. Anyway during the cook, as the fire spreads through the fuel, it will find the small chips and keep some smoke going.

Sorry for the lack of background. I am using a Masterbuilt electric smoker and using small wood chips.

Thirdeye I will take both of those bad boys I think I know what to cook up for the boys when we get together for our fall fishing trip this year. Do you make a home made dressing for your slaw ?