Ice Chest Pork Roast

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.

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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?


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Add extra charcoal as needed........

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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.

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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.

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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!

pork

I am sharing this with Beth Fish's Weekend Cooking Series.



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17 comments:

Le laquet said...

Oh my #havenowords

Tina said...

If 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.

Katherine P said...

I 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.

Tina said...

I 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!
If 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 😃

Beth F said...

Pulled pork is pretty much my downfall. This looks soooooooo good. I bet that steaming in the cooler makes for a tender, tender meat.

Claudia said...

That method would be great when it's too hot to have the oven going. Does sound fabulously delicious.

Tina said...

It is sooo tender, BFR!

Carole said...

Ingenious method! Cheers from Carole's Chatter!

jama said...

Mmmmmm, wish I could taste this right now!

Tina said...

True, keeps the heat outside instead of in.

Tina said...

Thank you, Carole!

Tina said...

Crank that grill up, Jama!

Margot said...

Wonderful idea! I can't wait to try this.

Tina said...

Let me know if you do & how you like it Margo!

Laurie C said...

This would only happen if my husband did it! Hmmmm. Maybe I should send him a link to your post...

Tina said...

Oh Laurie, this only happened because MY husband did it! I was photographer and taste tester :-)

~~louise~~ said...

What 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...

Thanks for shring, Tina AND Doug:)

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