A few months ago Doug smoked a giant pork roast on the charcoal grill. He finished the "cook time" using the Ice Chest method. Check out the specifics HERE. I had lamented that I didn't photograph the process and only had photos of the end result (which were amazingly delicious.
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.
I am sharing this with Beth Fish's Weekend Cooking Series.
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