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3.75 lb Pork Roast

UncleBillyUncleBilly Posts: 223
I'm looking to smoke a 3.75 lb pork roast on my XL Egg tomorrow.  This is your basic pork roast, not a pork shoulder.  My goal is to slice and serve rather than pull/shred the final product.  Any advice on how much time I should budget for this cook? 

Also,  this will be my first low & slow cook on an Egg.  I've been running a Weber Smokey Mountain for several years and am comfortable with cooking ribs, brisket, poultry, etc. on that, but even on that one I've never done a pork roast.  

Should I plan to use my Maverick thermometer to monitor the grate temp and the meat temp, or can I skip the probe on the grate and use the dome temperature gauge to monitor the temp of the cooker?

I am shooting for the roast to reach 135-145 degrees.  

Thanks for for the help!  I'll try to post some updates as things proceed tomorrow.
XL  Central Ohio


  • GregWGregW Posts: 2,169
    You won't go wrong monitoring the temp's.
    Birmingham, AL
  • CookinbobCookinbob Posts: 1,690
    I've done this cook a few times.  At 350 it will be 75-90 minutes is my guess, but I use a maverick and cook to temp.  Ruhlman has a good spicy rub for a loin roast like this.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • lousubcaplousubcap Posts: 21,319
    Here's a link to a great recipe for a pork loin (don't know if that is the same as a pork roast) cook:  If you go that route change up the filling as you want.  No holds barred.  And as above-nail the finish temp and you are there.  
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • UncleBillyUncleBilly Posts: 223
    Thanks guys!  I rubbed the roast with kosher salt and injected it with the pork brine injection from  Cooked it at 250 for 3 hours until it reached an internal temp of 145 degrees on my Maverick probe.  Meat was juicy and fairly tender.  Wife and kids thought it was OK, but said they were hoping to shred it.  After dinner I wrapped it in foil and put it back on the Egg.  I'll see if taking taking it up to 203 degrees makes it fall apart or dry out.  
    XL  Central Ohio
  • CtTOPGUNCtTOPGUN Posts: 561
     A lean cut of pork will be real dry at typical pulling temps. Lacking the fat and connective tissue of a Boston Butt or Shoulder it will simply be way overcooked.
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

  • UncleBillyUncleBilly Posts: 223
    Pulled it off about an hour ago and you are correct - it was dried out.  Wasn't quite jerky, but was much better when I pulled it off the cooker the first time.  Looks like the bone is a knee and leg bone.  The butcher paper was just labeled "pork roast" but didn't elaborate on what type of cut it was.  Live and learn.  The dog will enjoy a few days of meaty treats. 
    XL  Central Ohio
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