Smoked Pork Roast

It is a rainy today in Des Moines.  Cold, cloudy, wet.  A perfect day for smoking.  “Are you crazy?” you say.  Well, as a matter of fact . . .

Today we are smoking a pork roast.  But we are not going to be eating a smoked pork roast so this is just a plan, easy task.  The meat will be used as pulled pork for another recipe that I will post in a couple of days.  Here is our starting point:

As you can see, we have about four pounds of pork butt roast.  I am simply going to dry this off with paper towels and place it on the smoker.  No rub, no nothing.  I am using apple wood chips which I have enclosed in foil and cut a slit for the smoke to escape.

Next I placed the roast on the smoker and inserted the probe for the meat thermometer through the hole I drilled in the side of my smoker.

Place the probe so the tip is near the center of the meat like this:

Here is a shot of everything ready to go.  I just have to cover the smoker and turn the thing on:

I have set the thermometer to 190.  We want to make sure this baby is tender.

Then I set the smoker to medium low.  Nice and slow.  I’m not going anywhere and we won’t be using the meat until tomorrow so I’ve got all the time in the world.

Several hours later . . .

The roast was in the smoker about four hours.  I had to turn it up to medium the last 45 minutes or so but it got up to 190.  I took it out and it looked like this:

Once it cooled down quite a bit I pulled the roast apart to make a pile of pulled pork.  You’ll see what for soon.

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