How long do you smoke a 10 pound pork roast?!
How long do you smoke a 10 pound pork roast?
I am using a charcoal water smoker.
Answers: Sounds like like you're smoking a shoulder or butt. Low & slow is the key to good Q. Ten hours at 225 degrees sounds about right. Your roast will be pull apart tender once the internal temp of the meat reaches 195. I usually only leave my pork in the smoker for 4-5 hours. Once the meat reaches a internal temp of 130 it won't absorb anymore smoke flavor so there's no real point in continuing to tend the smoker. I put it in my oven set at 225 for the remaining cooking time. Beware that 10 hours is an estimate, it could take 12. The internal temp of the meat is key.
You may want to check out this thread "Behold My Butt" on BBQ on eGullet. The people there are serious about good Q (and all other food) and have lots of great tips for the novice and pro alike.
My dry rub for pork:
Brown Sugar
Kosher Salt
Dry Mustard
California Chili Powder
New Mexico Chili Powder
Pasilla Chili Powder
Chipotle Chili Powder (Smokey and very hot use caution)
Paprika
Ground Cumin
Onion Powder
Garlic Powder
Black Pepper Source(s):
http://forums.egullet.org/index.php?show...
All that you ever wanted to know about BBQ. Lots of good pictures too. =) you start yesterday.
Seriously, you're gonna take -forever- on that roast. It's about an hour per pound, man. my mom says about 3 hours. What are the size chunk's I cut up and put in my pipe, and how long do I have to smoke each chunk? Maybe 5-6 hours. But it would be best to use a meat thermometer, especially with pork (160-170 degrees). The nice thing about smokers is that it is really difficult to overcook anything. I have left meats in the smoker and gone out to the beach or whatever, and come back later than expected and the meat would still be tender and juicy. if you are smoking @ around 225* - 250* it takes 8-10 hrs. and up to 12 hrs to get done.
so if you did not started yesterday night before going to sleep I recommend that you then crank up the temp to 350* and then it will take about 4-5 hrs the most nah, since it's pork, about one hour and a half to two hours a pound. 1 hr per pound.. seriously I dont know I am just looking at other answers .. good luck though The longer you can smoke it, the better - at least 8 hours. Start putting your wood chips on as soon as possible - you want to get a good smoke ring on it. If your roast is long and thin, it should get a good flavor after 8 hours.
Try cutting your roast in half or even thirds. That will definitely help - you can cut the cooking time down to 4 - 6 hours.
I've smoked ribs for 4 hours and it turned out fine. Basically, the more surface area of the meat you have exposed to the smoke, the more smoke flavor it absorbs. It depends, if it's a thin roast You are probably going to want to keep the roast full for presentation if eating with friends, in which case, 10-15 hours will be the right amont of time. Generally the longer the better with smokers...making the meat fall right off the bone is not a bad thing. You could lso cut it up into 3 pieces and get your meat done by dinner time today! In about 3-6 hours. If it's a long thing piece like a loin it should take 3-4 hours. All times are at 225 degrees F
You should put a drip pan under your meat, and keep basting it throughout the process. I reccommend using a dry rub for the beginning and then basting it in a watered down bbq sauce for the last 8 hours....It will probably need 12 hours to be great. ....Happy Smokin!