Mr.Fabulous
Active member
Afternoon storms washed out practice for the golf team I coach, so I dug through the meat case at my neighborhood store, and found a pre-marinated pork roast.
Ran it on a mix of hickory & cherry (remnants of 2 bags). Gave it an hour of smoke at 180, then bumped up temp to 250 till I hit an IT of 160. Wrapped and rested for 10 minutes, then sliced.
Moist, tender and flavorful. Putting this one in my regular rotation.
Ran it on a mix of hickory & cherry (remnants of 2 bags). Gave it an hour of smoke at 180, then bumped up temp to 250 till I hit an IT of 160. Wrapped and rested for 10 minutes, then sliced.
Moist, tender and flavorful. Putting this one in my regular rotation.
