Just smokin' a little pork roast

Hey all. Not a heck of a lot here y'all haven't seen before, but it sure came out tasty!
I was experimenting a little here. I've never actually done the "low-n-slow" and wanted to try it just for kicks really, see if there was any noticeable difference. So for this cook I wanted to maintain cook temps of 225-230, I usually cook in the 275-325 range. In the end, I didn't notice any difference in the outcome.

Started with a little pork shoulder roast, just about 7#, and put a nice coating of SM Spicy Apple and Bone Suckin' rubs.

Prepped the Kettle using the snake/ring of fire method. This is the first time I took the time to lay out the briquets so purdy:roll:. Interestingly enough, it made a big difference in maintaining a constant temp. usually I just spread the briquets out so they look somewhat "even", but it does work better to lay them out like this. You can see, I used three rows for this and the temps stayed rock solid between 225-235 and lasted seven hours, and that burned right to the end of the "snake". Used a little Apple wood for smoke.



Roast is on!

Closed up the Kettle and didn't peak til I had an IT of 165. In the mean while, prepped some sides.


Here we are at 165 IT.

Foiled and brought it to an IT of 198 before I peaked again. It probed tender so off to the cooler for a couple hours. Came outta the foil looking like this

Was a little surprised by all the broth as I did not add anything when I wrapped.......but wow, the pork was juicy and delicious.
Plated shots





boy what a great dinner.

Thanks for looking!

KC

angryfish01 said:

Thanks for the ring of fire shots.. Was there water in your pan?


Meat looks great, wanted to lick the cornbread.

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No water in the pan.

KC

ButtBurner said:

awesome food and method!

I see your vents are 1/2 way open. Did you leave them like that?

I have never used my kettle like that, looks interesting

Click to expand...

The vents were probably closer to 1/4 open when I put the roast on (had to play with them a little at the start) with the top vents wide open. As I said it worked great as far as consistent temp through the cook. I'll probably just add another row of briquets next time and cook at my usual temps.

KC