I was going to smoke a bonless butt roast on thurs...but due to a mess of
things conspiring to stop me including 3 inches of blowing snow. I decided
to smoke today instead. I trudged thru the mid calf high snow and preped
the smoker(more like shoveled it out of the drift). I got the temp fairly
constant at 250F threw in a mess of hickory chips and put in the roast
around 9:30AM this morning. I've checked on it once so far and things look
promising. Around 11:45 I'll put in more hickory chips and probably mist
the roast with a apple & rum mop. The orangy bbq sauce I made yesterday
will work well with it as I tried it out on some spareribs I braised
yesterday for supper. I'm guessing around 4PM I will be the proud owner of
some smoked pork.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
>I was going to smoke a bonless butt roast on thurs...but due to a mess of
> things conspiring to stop me including 3 inches of blowing snow. I decided
> to smoke today instead. I trudged thru the mid calf high snow and preped
> the smoker(more like shoveled it out of the drift). I got the temp fairly
> constant at 250F threw in a mess of hickory chips and put in the roast
> around 9:30AM this morning. I've checked on it once so far and things look
> promising. Around 11:45 I'll put in more hickory chips and probably mist
> the roast with a apple & rum mop. The orangy bbq sauce I made yesterday
> will work well with it as I tried it out on some spareribs I braised
> yesterday for supper. I'm guessing around 4PM I will be the proud owner of
> some smoked pork.
>

So, you're saying that you've been smoking more and enjoying it more?

On Fri, 29 Feb 2008 17:05:32 GMT, hahabogus wrote:

> I was going to smoke a bonless butt roast on thurs...but due to a mess of
> things conspiring to stop me including 3 inches of blowing snow. I decided
> to smoke today instead. I trudged thru the mid calf high snow and preped
> the smoker(more like shoveled it out of the drift). I got the temp fairly
> constant at 250F threw in a mess of hickory chips and put in the roast
> around 9:30AM this morning. I've checked on it once so far and things look
> promising. Around 11:45 I'll put in more hickory chips and probably mist
> the roast with a apple & rum mop. The orangy bbq sauce I made yesterday
> will work well with it as I tried it out on some spareribs I braised
> yesterday for supper. I'm guessing around 4PM I will be the proud owner of
> some smoked pork.

You'll have a pork roast, but it won't be pulled pork. You need
another 5-6 hours, at least, for pulled pork assuming it was a
full 6-8lb butt. Temp needs to hit 183-195F for it to be
pullable. It would need to get to 170F for it to be acceptable
as a roast, IMO.

-sw