> 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

Okay I will up the temp, but how will I keep it from drying out at 300F?

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
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