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Question/Suggestions - Pork Roast w/ bones

RexInFx
RexInFx Posts: 3
edited November -0001 in EggHead Forum
Hi everyone. I bought a pork roast with the bones (basically bone in pork chops without having been cut yet). It's about 4 pounds. I'm going to smoke it for company tonight, along with another tenderloin.

From what I've researched, I'm going to go indirect at 350 degrees until it is about 150 degrees internal. My question is how long will that take? I know the tenderloin will cook quickly and I don't plan on more than 20 minutes for it. It's my third smoke, so I don't have a good guage for time yet.

Thanks for the help!

RexInFx
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Comments

  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,024
    I did a 5.5 lb. one, rubbed it with EVOO, garlic, fresh rosemary, S&P. Egged direct at 400 dome til 145 degrees~~

    P1312238-1.jpg

    Rested 20 minutes, then sliced:

    P1312241-1.jpg

    Yours is smaller and if you want to cook it indirect, it will problably take 1 hour to 1 1/2 hours. Remember we cook to temperature and not to time, just watch the internal temperature and make sure it has a good rest.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Grillin & Chillin
    Grillin & Chillin Posts: 733
    Tasty Southern Dinner FGG! Looks GREAT!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,024
    Thaks, G&C.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • RexInFx
    RexInFx Posts: 3
    Thanks. I am doing a beer can chicken (2nd one of those) so I will be set up for indirect. I'm using my spider and adjustable rig for the first time also. I have the spider inverted (2" below fire ring) with a platesetter and drip pan on the spider and the grill rack on the first level. I'll be adding the roast in a little. Thanks for suggestions. I'll keep an eye on the internal. Just didn't want guests waiting an hour on me while it cooks.
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  • Chief Chef
    Chief Chef Posts: 199
    If the guests end up waiting, well, that is why they invented the "cocktail hour"! Good luck with the roast.
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    Like Faith except I pulled at 135

    100_4138.jpg
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