First time with bone-in Pork Roast

[firemedic245]

Hello everyone,

I am smoking a 10 lb. bone-in uncured/uncooked pork roast for Thanksgiving.  I was wondering if anyone had a good recipe and some helpful hints.

Thank you in advance,

Justin

[beefmann]

Hi Fireman,, yes we  do have a few great recipes and here is my process

http://forum.bradleysmoker.com/index.php?topic=8010.0

its really simple to do.. though it  just  takes some time... i would start the seasoning process on tuesday and start  cooking  on  wensday  evening .. it took 18  hours or so to cook ... you  can FTC  till ready to  eat...

FTC= Foil, Towel , Cooler.. if you have more  questions ask we are here to help

[Tenpoint5]

I would suggest the night before slather it up with CYM (Cheap Yeller Mustard) and liberally apply your favorite rub and fridge for the night. An hour before your gonna start put it on the counter to start warming up, while the smoker is coming up to temp (225). Put 1-2 hours of smoke Apple or Hickory (I prefer the Hickory) then cook until an IT of 155-160*. Wrap in foil then wrap in towel and put in cooler or empty microwave (FTC) until ready to slice and serve.

I'm sure you will get better info here real soon from the Pro's

[FLBentRider]

W E L C O M E  to the Forum firemedic245!

The others have  you steered in the right direction. I brine mine in a molasses brine for 24 hours, then a spice rub for 24 hours, then 4 hours of Hickory smoke (200F smoker temp, preheat 225-250) and continue to cook @200F until an meat IT of 190F. Rotate racks front to back and top to bottom every 2 hours.

FTC for at least 2 hours, pull and enjoy.

[firemedic245]

Thank you for all the helpful info and the welcome.  I appreciate it.