Picnic Roast

[Archthomp]

Hi, got my #1 mid last week and got it seasoned and ready for the weekend.  I had a 3.2 pound picnic roast which i applied yellow mustard and dry rub on Friday late afternoon.  Saturday morning I got up early and had the roast in the smoker at 6:45AM.  Since it was only 3.2 pounds I was expecting to be eating around 1-2.  At 7:45PM it hit 194 and I called it good.  I was too hungry to wait any longer.  My smoker was set to 225 and my digital temp probe showed 214 to 225 so my smoker was doing what it was supposed to.  The air temperature was 78. 

Any ideas why it took so much time to cook?

-Mark

 

[DivotMaker]

Hey Mark,  that's a really long time for a 3 lb roast!  Not sure why.  I've never had any kind of pork take 4 hours per pound!  Every piece of meat is different, and they all cook differently, but that's epic.  I once had a 4 lb hunk of corned beef that took 12 hours, so I know it happens (never had it happen with pork, though).  Strange, too, but sometimes smaller pieces, like that, cook differently. 

Next time, try a Boston butt cut pork shoulder, preferably in the 7-8 lb range.  Don't be discouraged by your first smoke being an odd one - just try again!

How did it taste, though?

 

[Archthomp]

It tasted great!  Took some into work today and everybody loved it.  The rub I used isn't perfect.  I am still trying to find the right rub.  Next time I will try to brine too.

Thanks,
Mark

 

[DivotMaker]

Hey, at least the outcome was good!  Try a bone-in Boston, brined, and make sure you use a water pan in the bottom during the smoke.  I like mini loaf pans - good "surface area" to promote steaming, tucked right up against the smoke box.  Really helps keep temps more consistent.