First Winter Smoke Session

[CatskillSmoker]

Though not officially Winter, it felt like it with the fresh snow.
Fired up my Green Gen2 Performer and smoked up a 5lb. pork bone in end roast.
I love this cut as you get some loin, a few ribs, and a good amount of dark meat.
Rubbed the night before with my spicy rub to include maple sugar.
She stayed between 250- 265 for 4 hours to an internal temp of 155.
First time ever checking my meat with a thermometer.
Thanks to my Secret Santa @LightningBoldtz .
Happy Happy Joy Joy

[jcnaz]

That looks good!


Sent from my SM-G930V using Weber Kettle Club mobile app

[mhiszem]

Looking good!


Sent from my iPhone using Weber Kettle Club mobile app

[addicted-to-smoke]

pork bone-in end roast

Does that go by another name? I'm drawing a blank here.

[CatskillSmoker]

Rib end Loin Roast.