Hey All,
I wanted to pick your brains a bit. I'm planning on smoking a swiss and ham stuffed herb rubbed pork rib roast, 6.15lbs(below). I've baked this before about 30/lb. This time the plan is to smoke till an IT of 150, FTC for 1-2 hours, and crisp the edges on the grill. Does this sound like a good plan for this? Also, will I run into false IT reads with the cheese and ham stuffing? Has anyone ever done something similar that could offer a past success or suggestions?
(http://img26.imageshack.us/img26/9545/imag0078s.jpg)
Thanks in advance. I'll post finished product.
I've have butterflied and stuff pork loins, but never use that much cheese. I tend to go with more herbs, vegetables, and smaller amount of cheese. I'm only speculating at this point, but since the loin has been butterflied and rolled, I would guess the internal temperature of the cheese will be just as hot as the internal temperature of the meat.
Having said that I tend to like to take my pork only to 142°F - 145°F. I generally cook my loins at 225°F, and I like a mild smoke flavor for pork loins, so I will only apply 2 hours of pecan. If I want a crust I place it under the broiler for a few minutes.
I'm with Habs. Every time I've stuffed something and smoked it, (i.e. pork loin, pork tenderloin, chicken, fatties, etc...) the stuffing and the meat near the stuffing are generally the same temp. Also with him on the 145 IT - makes for a much nicer product and to everbody's consternation, haven't died yet. I'd watch out with that last bit of time on the grill. Because of the thinness of the meat after butterflying, you could take the pork to overdone very fast!
Thank you. I'll take it to 145 and I would much rather use the broiler anyway with the construction in the yard :)
I appreciate the advice.