Smoked Pork roast? Need advice.

[TejasMike]

Father in law has asked me to smoke him a pork roast for New Years day:


I'm not a big pork guy so anyone have any advice on this cut?

 

[SuperDave]

Is it a loin roast?  If it is, I like to rub with horseradish and spices, smoke to an internal temp of 140 - 145 and let rest for a bit before serving. 

PORK ROAST WITH HORSERADISH AND HERBS

1 (2 lb) pound lean boneless pork rib roast/ loin roast, all visible fat removed
1 teaspoon prepared horseradish
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed

 

[TejasMike]

I believe so.    Thanks!

Any idea on cook time and wood to use?

It's 4lbs

 

[NDKoze]

Check out this thread:

http://smokinitforums.com/index.php?topic=2151.0

 

[TejasMike]

Turns out it was a pork shoulder roast aka Boston butt

Two in fact...  One bone in 4.5lb one bone out 3.5lb

Wish it was just one big 8 so I could put it in ar midnight and be done!

 

[SuperDave]

Tie them tightly together and treat as 1 butt. 

 

[NDKoze]

Tie them tightly together and treat as 1 butt. 

+1

 

[smokeasaurus]

Tie them tightly together and treat as 1 butt. 

+1

+2  I would rather have the butt with all the marbling than a lean loin roast any day of the week  8)

 

[SconnieQ]

Pork butts are going to need to go to at least 190 IT. Loin roasts are a different animal...