Rolled Pork Roast on the spit .

[Idahawk]

A few quick shots of the yumminess that is was .

I rubbed it down with olive oil and seasoned with my rub, I let the rub do its thing for a couple hours , I find this helps  in developing a crust on the outside






I set up for indirect heat with a small water pan .

I basted with a mixture of Beaver brand deli mustard mixed with honey and a splash of balsamic for some addition twang,  I did this only 3 times during the cook, I don't like opening during the magic

I was running at about 220 , with the OT just cracked , top vent wide open a chunk of applewood for smoke.




Got the crust I wanted and a nice pink smoke ring.



Total cook time 3 hrs , 2 chunks of wood and two char baskets full did the trick

I mixed some of the left over meat with some green verde salsa for tacos the next night and did stir fry last night to finish it off . A 4 pound roast for around $ 13.00 and it made 3 meals for the family, a real value and so good .





Esto Perpetua

[Cuda Dan]

Looks great, I wish I had a rotisserie. Why just to 2 chucks of wood?

[Idahawk]

Looks great, I wish I had a rotisserie. Why just to 2 chucks of wood?

Two chunks is plenty for the small window of time a cut like that will take the smoke , after the skin or crust is formed , juices stay in and smoke stays out , more wood beyond that point is a waste .. At least that's what I've always understood .


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[Cuda Dan]

Thanks, I have put a lot of smoke after the crust has been set and it can taste funny.

[Idahawk]

Thanks, I have put a lot of smoke after the crust has been set and it can taste funny.

It will do that Dan, check out the 3-2-1 method it will give you the thinking behind the concept


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