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8 LB pork roast

Sixpack1
Sixpack1 Posts: 189
in EggHead Forum
Gents I'm planning on egging an 8lb pork roast for dinner tonight. This will be my first attempt at a big piece of meat. Any suggestions would be greatly appreciated. I would like to have dinner served at 6:00. My sides will be grilled zucchini, sweet potato slices and of course apple sauce. Thanks you in advance for your advice with the meat set up...
The Gator Nation, Central Florida
LARGE & MINI  Life is good...
GO GATORS!!!

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Comments

  • DMW
    DMW Posts: 13,836
    Pork roast is a generic term. Can you tell us more? Pork loin roast, pork shoulder roast?

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jstroke
    Jstroke Posts: 2,605
    Can we get a picture
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Sixpack1
    Sixpack1 Posts: 189
    edited August 2014
    Here's a pic. It is a pork loin roast, 7.8 lbs.

    The Gator Nation, Central Florida
    LARGE & MINI  Life is good...
    GO GATORS!!!

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  • DMW
    DMW Posts: 13,836
    Its a pork loin. Search here and you will find lots of ideas.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Sixpack1
    Sixpack1 Posts: 189
    Decided to split the pork loins into two. I cut the string and separated them and prepared them both differently. The first one is a Maple brown sugar bourbon and the second is a Hawaiian pineapple injected with tropical fruit juices.
    The Gator Nation, Central Florida
    LARGE & MINI  Life is good...
    GO GATORS!!!

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  • Sixpack1
    Sixpack1 Posts: 189
    Here is the finished products cooked indirect @ 375 to 140 IT. I was all about the Hawaiian style loin but my guest liked the Maple, brown sugar, bourbon one best. I thought that one was a little one the dry side, to each their own. Anyway the evening was a complete success and a good time was had by all. Thanks to all for you advise and suggestions, totally made me look like an old pro...
    The Gator Nation, Central Florida
    LARGE & MINI  Life is good...
    GO GATORS!!!

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  • JRWhitee
    JRWhitee Posts: 5,678
    I have one in the freezer and I plan on opening it up flat and making a porchetta.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Cookinbob
    Cookinbob Posts: 1,691
    The loin end and rib end of a roast like that are different.  The loin end (all white meat) tends to be a bit drier than the rib end.  That could be the reason (rather than the prep) that the one was drier.  Just a thought.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Sixpack1
    Sixpack1 Posts: 189
    Thanks Bob that would make since. I should have cooked the white meat a little less/lower temp to keep it a little more moist. Funny thing was everyone k=liked that one the most. Thanks for your input...
    The Gator Nation, Central Florida
    LARGE & MINI  Life is good...
    GO GATORS!!!

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  • SGH
    SGH Posts: 28,989
    Looks like a winner to me my friend. Excellent cook! Enjoy!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    =D>
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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