What to do with a 4lb pork roast?

D

DIRTYBIRDZ

Guest
Looking for suggestions about cooking a 4lb rib in pork roast. Should I put in a brine before cooking? Should I sear it and then cook it indirect for awhile? Maybe smoke it? Marinade or rub it down?

Thanks for any tips and suggestions. Will be cooking on my Performer. :help:
 
smoke in pan till 160 then add diced taters, onion, garlic and water cover with foil and continue in smoker or oven till probe tender. ive done this with pork and beff roast and comes out awesome
 
No... but seriously, I would do a mild brine on that, using lots and lots of fennel and garlic and salt and pepper. Slow smoke to start with some apple wood on the WSM for a very long time, and then maybe a quick sear on the performer with fresh lump and a good 20 minute rest after that.

Some of Guerry's Slaw would go well with that!

Cheers!

Bill
 
SmokinAussie said:
No... but seriously, I would do a mild brine on that, using lots and lots of fennel and garlic and salt and pepper. Slow smoke to start with some apple wood on the WSM for a very long time, and then maybe a quick sear on the performer with fresh lump and a good 20 minute rest after that.

Some of Guerry's Slaw would go well with that!

Cheers!

Bill
Click to expand...

I second that operation. At the very minimum, brine it overnight.
 
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