This last time he smoked a pork roast I documented the procedure but forgot the plated dish. Seems I can't get it together on this wonderful BBQ experience :-)
So here is the roast with the rub and the wood chips on the side. You can use cherry, apple, hickory or whichever flavor you'd like it smoked.
Using indirect heat, place the roast on the grill and cover, keeping the temperature at 300 degrees. Let it cook for 1 ½ to 2 hours, depending on the size of your roast. Don't forget the drip pan. See it, below?
Add extra charcoal as needed........
After 2 hours wrap in heavy duty foil. If you have thin foil make sure you double wrap or it will tear and you'll lose precious juices. You don't want that!
Place it back on the grill for another hour and half to two hours.
Once it's cooked more get it off the grill, wrap with a towel. This provides for insulation as well as absorbing leaks. After this step place in an ice chest (without ice). The snugger the fit of the cooler and roast the better.
Now you just go about your day and let the roast sit, unattended. It was still hot 4 hours later when Doug got it out of the cooler for shredding.
Mouth-wateringly delicious!
I am sharing this with Beth Fish's Weekend Cooking Series.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
Oh my #havenowords
ReplyDeleteIf you have a grill you ought to try this! Mrs L, I am told by he-who-grills that it isn't difficult, just time consuming.
DeleteI should not have read this post hungry! Now I'm absolutely starving. I'm printing this out and giving it to my husband to try. I don't grill but he enjoys it and is always looking for different things to try. I have a recipe for a pot roast where you cook it at a high temperature for a short period of time and then turn the oven off and leave it in there for awhile. I had no faith that it would work but the results ended up being amazing. This recipe kind of reminds me of that one.
ReplyDeleteI know what you mean, Katherine, if I smell BBQ or a charcoal grill cranked up when we are walking I want that kind of food immediately!
DeleteIf you try this you'll see it's not hands on in the way of time consuming, just have to hang around the house until it's done smoking 😃
Pulled pork is pretty much my downfall. This looks soooooooo good. I bet that steaming in the cooler makes for a tender, tender meat.
ReplyDeleteIt is sooo tender, BFR!
DeleteThat method would be great when it's too hot to have the oven going. Does sound fabulously delicious.
ReplyDeleteTrue, keeps the heat outside instead of in.
DeleteIngenious method! Cheers from Carole's Chatter!
ReplyDeleteThank you, Carole!
DeleteMmmmmm, wish I could taste this right now!
ReplyDeleteCrank that grill up, Jama!
DeleteWonderful idea! I can't wait to try this.
ReplyDeleteLet me know if you do & how you like it Margo!
DeleteThis would only happen if my husband did it! Hmmmm. Maybe I should send him a link to your post...
ReplyDeleteOh Laurie, this only happened because MY husband did it! I was photographer and taste tester :-)
ReplyDeleteWhat a GREAT tip, I almost smell it from here. I think you did a good job documenting it Tina. Now Doug has to enter a contest and not tell anyone his tip...until later, lol...
ReplyDeleteThanks for shring, Tina AND Doug:)
Thanks for reminding me of this technique. Cheers
ReplyDelete