Pork Roast last night w/ Pics

Aquacop

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

Hibby

Roast looks like a nice one. Question though. Do you like that mustard?

Aquacop

Hibby, actually no, I would have left the mustard off! I will cook this again but will season much more aggressively.

danv23

I would have used maple wood for smoke. Consider that next time.

Aquacop

danv23 said:

I would have used maple wood for smoke. Consider that next time.

Thanks, I will try some!

Aquacop

What do all of the famous cooks out there use to coat their Pork Roasts?

jaydub58

The last one I (not famous!) did, as I posted about earlier, was a 3.5 pound boneless shoulder.

Rubbed with yellow mustard, and covered with Cluck-N-Squeal.

Wonderful!

Nice pics, BTW.

Aquacop

jaydub58 said:

The last one I (not famous!) did, as I posted about earlier, was a 3.5 pound boneless shoulder.

Rubbed with yellow mustard, and covered with Cluck-N-Squeal.

Wonderful!

Nice pics, BTW.

jaydub58 said:

The last one I (not famous!) did, as I posted about earlier, was a 3.5 pound boneless shoulder.

Rubbed with yellow mustard, and covered with Cluck-N-Squeal.

Wonderful!

Nice pics, BTW.

Jaydub, What temp did you pull it off?

The Cen-Tex Smoker

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

Aquacop

The Cen-Tex Smoker said:

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

The Cen-Tex Smoker said:

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

Cen-Tex-Smoker, I really appreciate the info, I am a rookie and it was very obvious after I cut the pork that it was pieced together, I new that I cooked it waaaay to long but again, I am still learning, please keep the advice coming. regards/ Mark (oops I mean Aquacop) Coast Guard 25 years!

jaydub58

@Aquacop, I pulled at 150 and rested, lightly tented with foil, for 10-12 minutes.

BTW, for your cook, just look for a boneless shoulder roast in the3.5-4.5 lb range.

DMurf

I was going to mention removing the net and then do a simple tie to hold the pieces together, the first time I got one just like yours when I cut the netting off most of the spice went with it. The fact that this cut is pieced together is not a horrible thing. When you take the net off you can add tasty goodness to the center such as dried tomatoes, herbs, cheese, maybe some bacon the possibilities are many. I do agree to get the whole muscle then you can cut it yourself and roll it up with more tasty bits inside.

The Cen-Tex Smoker

Aquacop said:

The Cen-Tex Smoker said:

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

The Cen-Tex Smoker said:

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

Cen-Tex-Smoker, I really appreciate the info, I am a rookie and it was very obvious after I cut the pork that it was pieced together, I new that I cooked it waaaay to long but again, I am still learning, please keep the advice coming. regards/ Mark (oops I mean Aquacop) Coast Guard 25 years!

don't feel bad. i did it again a few months ago. Mine was "stuffed" in one of those nets. it looked so cool I fell for it again. They took a bunch of end cuts and put .50 cents worth of stuffing in there and charged me an arm and a leg for it. I gleefully paid it and realized I'd been duped when I was prepping it later.

Aquacop

We live and sometimes learn! Cheers