pork roast how to for the newbies

[beefmann]

hello all ,

here is my pork roast that i  just finished after 13 hours of cooking and 2 hours of hickory


in packaging new from store


out of package and no trimming needed...ready  for  seasoning


covered in crushed garlic.. fresh is best


covered in a beefmann rubb and saat in the fridge for 8 hours befor going into the smoker


out of the smoker cooked at a box temp of 205 and to a IT temp of 170


showing meat pulling away from the  bone and a cut from the corner for a taste.. litterly falling  apart


in the  cooler wrapted in foil ..  under the meat is a couple of towels and a couple placed ontop... then the  lid

beefman rubb.

1 tablespoon anahiem chile powder
1 tablespoon back pepper
1 tablespoon cinnamon saigon
1 tablespoon sugar
2 tablespoon hungarian paprika
1 tablespoon thyme
2 tablespoon ground mustard
2 tablespoon kosher salt

[westexasmoker]

Very nice beefmann!

C

[bflosmoke]

Looki lng good Beefman I have 2 butts on as I speak, a brisket also. I hope my butt looks as good as yours!!!!  lol....
BFLO

[FLBentRider]

Lookin good beefmann!

I also have 2 butts in. I am going to have to try that rub.

[beefmann]

update... should have used 3 to 4 hours of smoke... IE needed  a stronger   smoke taste other then that ..  juicy and a  lot of flavor

Beefmann