I am smoking a 6 lb pork roast this weekend and I've never done one before. Just wondering if any of you have any tips, ideas, secret recipes, etc. Thanks
It depends on how much time you have. It takes a while for all of the collagen and connective tissue to melt down. I always smoke at around 200 degrees for 3-4 hours then wrap it tightly in foil and continue cooking for 6-8 hours until it's falling apart.
One of my favorites is smoked Boston Butt. Take a 6 to 8 pounder and inject it with 2 parts sweet apple juice to one part Dale's marinade. Usually a 3 cup mixture will do fine. Rub the outside with whatever seasoning you prefer. Smoke uncovered for 4 hours, then remove it and wrap it tightly with heavy duty aluminum foil and place it back on the heat for another 4 hours. I usually try to keep the temp. around 200-225 degrees for the duration. I prefer to use pecan for smoking but mesquite or hickory will also work. Try it. Hope this helps.
I went and pickup some pecan logs today so I'm going to try this. I'll let everyone know how it comes out. Thanks for the tip... :thumb: :thumb: :thumb:
Man is that good ... boston butt marinaded for about three days ... got to use that aluminum foil ... got to use pecan wood ... the best
