Voodoo Smoked Pork Roast Recipe 445

Steps:

• At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
• Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
• For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
• For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
• Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

Steps:

• 1. Mix the first 3 ingredients together till the brown sugar is completely dissolved.
• 2. Then add the green onion and mix again.
• 3. Pour this over the roast and refrigerate for several hours or overnight.
• 4. Get your BBQ screaming hot.
• 5. Put a pan under where the roast will be and put some water in it. This will add some extra moistness to the roast. Then put the roast in a heat safe pan.
• 6. Smoke it { uncovered } but keep the top of the BBQ down unless you are adding charcoal or basting the pork, using the indirect cooking method, off to one side of the BBQ away from the direct heat.
• 7. Every 30 to 45 minutes check the coals { adding more as necessary } and spoon the marinade over the roast and give it ¼ turn.
• 8. After 2 hours of turning the basting the roast, flip it over. Let this go for 1 & ½ hours turning it a ¼ turn each time and continue to baste it.
• 9. The final cooking time will consist of turning the roast back the way you started it, baste it one more time, poke holes in the pan with the roast and let the marinade drain out of the pan. Let the roast go for another 30 minutes. COOKING TIME WILL DEPEND ON THE SIZE OF THE ROAST AND HOW HOT YOUR BBQ IS.
• 10. Let the roast cool and now you have choices on what to do with it, you could make pulled pork sandwiches by making some BBQ sauce { or you can use you favorite store brand } get the sauce hot and shred the pork and add it to the sauce. Let this simmer for about 15 minutes.
• 11. Then get some really good bread and slice it. Load it up with the pulled pork and top it with homemade coleslaw! Or you could do a stir fry or add it to soup...let your imagination run wild!

Steps:

• MIX RUB IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER. PREPARE THE ROAST TRIM EXCESSIVE FAT OFF A LITTLE OVER 1/8 INCH OF FAT LEFT ON IS GOOD. APPLY A MEDIUM COAT OF RUB ALL OVER THE ROAST, THEN PLACE INTO TUPPERWARE TYPE CONTAINER THEN PLACE COVER ON AND INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PACE ON COUNTER ALLOWING TO COME UP TO ROOM TEMP AS YOU PREPARE YOUR SMOKER. PREPARE YOUR SMOKER, PRE HEAT FOR 30 TO 45 MINUTES AT 225 F.. FEW MINUTES BEFORE PUTTING MEAT INTO SMOKER ADD IN SMOKING WOOD AND LET IT START PRODUCING SMOKE. USE ONE OF THE FOLLOWING, MISQUITE, HICKORY, MAPLE, APPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS. CONTINUE TO SMOKE TILL AN IT OF 165 - 170 F,, CHECKING IN SEVERAL PLACES. MAY ALSO MOP / COAT WITH YOUR FAVOURITE BBQ SAUCE 2 TO 3 COATS IS USUALLY GOOD AS LONG AS YOU LET THE SAUCE CARAMELIZE BETWEEN COATS.