This was Sunday's dinner -- another winner!
Brined the bone-in center cut pork roast in 6.5% saline with 6 cloves of smashed garlic, 2 Tbsp cracked peppercorns, brown sugar and rosemary. Brined for 5 hours. Rinse and let stand while smoker is heating up (1 hour). Meanwhile made a "paste" out of garlic, salt, pepper and chopped rosemary and EVOO (about 8 gloves garlic, 2 stems rosemary, 1 Tbsp salt and about the same pepper). Once the paste was made -- I quickly seared the fat part of the roast in a hot skillet for about 6-8 minutes until nice and brown ... Remove and let "cool" a bit -- and then slice into the roast in the meaty part to make a pocket -- rub the paste all over, and tie it back up (I sliced in about 2/3 of the distance).
Smoke@225 -- I did 3 hours -- Pecan for 1.5 and Cherry for 1.5 -- cook til IT of 140. Wrap and let rest for 10 minutes. Slice and serve!
BTW -- the ribs are great if you carve them out and then slice to make them individual ones and pop them on the grill for about 5-10 minutes until crispy (or hot oven). These are the same bones that make up "baby back" ribs! Don't waste 'em! :)
(http://i1065.photobucket.com/albums/u392/sjmcdowall/dcf75386.jpg)
That looks awesome.
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That is a nice looking roast.
Man that roast looks great
Ahhh !!! the other white meat...you sure did that puppie justice...
Now I'm Hungry,awsome.