Johnny Mc wrote:
> Well, I have a wild pork roast about 5 to 6 lbs in size. It is just labeled
> HAM, but it is not cured. I want to smoke it like I did the ribs you guys
> taught me how to do. The pork tastes a little wild, so it needs to have lots
> of seasoning.
>
> Here is what I am planning:
> 1) Soak over night in buttermilk to help with the wild taste
> 2) Inject with seasoning, not sure what I should use?????

Anything you like.

> 3) Rub seasoning on the outside
> 4) Smoke on my $99 sunbeam grill at 250F for 6 to 8 hours
> 5) paint on BBQ sauce the last 30 min.

I don't think it's going to cook to the proper temp (either slicing or
pulling) at 250-degrees for 6-8 hrs. You might consider upping your temp
to 300.

> Any suggestions?

Yes. Send me the finished product. For evaluation purposes, y'unnerstand.

--
Stan