LOCATION: Recipes >> Outdoor Cooking >> Pork Roast 02
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Pork Roast 02
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I did another successful pork roast this weekend, using apple. I
buy the boneless pork roasts and use liberal amounts of garlic
salt, black pepper, onion powder and paprika. Coat both sides
well, and wrap tightly in Saran Wrap and leave overnight in the
fridge. Bring to room temp before placing on the smoker. I then
put three hours of smoke to the meat before tightly wrapping in
foil to let it finish cooking. I know a lot of people post tips
on smoking for many hours, but I personally don't see the need to
smoke (ie: keep adding wood to the fire) for longer than three
hours. After that, the meat has taken on about as much smoke as
anyone would care to taste. The rest of the (cooking) time is just
to finish it off. This method has given me many moist, tender pork
roasts and everyone who eats it loves it.
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