hi all vince again, thanks for all of your help on my last question... got another one
i would like to smoke a 7lb roast tomorrow. can some one tell me what time to start it at and at what temp to cook it for a 5pm dinner? (i hope that makes sense)
btw , i smoked a ton of cheese today and it looks awesome. i wrapped it in plastic wrap to let it sit for a couple of days, man it looks awesome!!!!!
hope everyone is having a great weekend
i found the answer in my last post..... (i must have taken in too much smoke from the cheese)
I have not done roasts start to finish in the BS.
What kind of roast is it?
A chuck roast is a tough beast, a prime rib roast is a tender morsal. They would not be cooked the same way or to the same internal temperature.
thanks gizmo, i was thinking a pork butt. i read a smoking chart that suggested 1.5 hrs per lb @ 225 degrees. does that sound right?
That's a pretty decent starting point, sixx. I smoke mine at 200F which makes it a little longer. Ambient temp, wind, etc will all play a role in the time it gets done. Get it to an IT of 190 and FTC for a couple of hours and you're good to go.
SD
Ah, pork butt, different animal literally.
As Duck stated that is good starting point but I nevery really try to guess with the finish time as each piece of meat cooks a little differently. The internal Temp is what I shoot for and when it is done, it is done. ;)
i picked up a boneless pork loin (8lbs). they didn't have any pork butt. what is FTC ?
Foil Towel Cooler,
Preheat a cooler with hot water. Dump out water.
Double Wrap your meat with heavy duty foil after it reaches the desired internal temperature.
Wrap that with an old towel and place it in the warmed cooler.
You can also put the meat in a foil boat, cover it with foil and place it into a preheated oven at 200 degrees, and turn the oven off.
how long is it safe to FTC?
The food is cooked so it should be safe for a long time. I have done brisket and ribs for 6 hours and they were still steaming hot. They were in one of the 5 or 6 day coolers (that being rated for ice keep-ability)
In the oven, you could go even longer if you set the oven at 150 deg.
thank you for your help gizmo it is greatly appreciated
The 1.5 hours per pound is based on wood/charcoal based smokers, and for the tougher cuts of meats that must be taken to a high internal temperature. It's a good reference point for butts and briskets. For pork loin you will find that because you will only take the internal temperature to 140°F - 150°F and it is a much leaner cut, you will find that pork loins will finish much faster.
If you want to slice you pork roast shoulder cut (butt) you may not want to take it up to 190°F, that is the temperature if you want pulled pork. For slicing you may want to take it out at 165°F - 170°F and slice it thin across the grain.