How I Made a Smoked Pork Roast

Smoked a pork roast last week, and I figured I’d share it with y’all. No turkey or ham this year for Christmas Day, just a pork roast.

Took a Boston butt and cut it open. Seasoned it inside and out and then stuffed it into a net. I have a stuffing horn to do this. You can do the same, just don’t cut the roast open, season a whole Boston butt. I’ve done it this way before too and I like injecting it with whatever injector you like.

Smoked it at 300 until I got an internal temp of 145. Pulled it and let it rest. I left the probes in and an hour after sitting, the temperature had climbed to 155 before going back down.



Once it cooled off, I put it in a bag and put it in an ice chest and covered it with ice. Two days later, I wrapped it in butcher paper and warmed it in the oven at 275 until it was hot. Then sliced for the meal.

What I love about it is that it’s so tender when cooked this way.