Meat smoking isn’t necessarily the hardest thing in the world to do, but it’s definitely more involved than making hot dogs or grilled cheese sandwiches. For a well-smoked pulled pork roast, you have to get the temperature and the timing right, use the proper fuel and keep the heat steady for a few hours.
We recommend using a Kamodo-style grill and wood of your choice to smoke your pork roast. Remember to soak wood in a bowl of water for at least an hour before adding it to the flames. Dry wood will burn away pretty quickly, but soaked wood smolders for hours.
Here’s a great smoked pulled pork roast recipe that’ll have your mouth watering. It may take a little time and patience, but preparing a tender, juicy smoked pulled pork roast will be worth the wait!
What You’ll Need
- Pork Roast – approximately 8 pounds
- Your choice of BBQ Rubs
- Rub the roast down with your favorite BBQ rub. Use a basting brush to sauce your roast.
- Leave the roast at room temperature while you get the grill up to temperature.
- Put enough hard lump charcoal in the grill to reach a couple inches above the air vents in the ceramic bowl.
- Put the lava stone on the lava stone rack and then add the grill grates. Plug in the electric starter and let it go until you see the charcoal begin to burn.
- Remove the electric starter and let your grill come to 225° – 250° (recommended, but the temperature and cooking time are up to you).
- Follow the instructions for your particular model to get the grill to the correct temperature. Remember, it is much easier to raise the temperature than it is to reduce it, so take it slow and easy. When the grill’s temperature has stabilized at 225° – 250°.
- Put the roast on the top rack and shut the lid. That’s it! The length of time and temperature cooking us up to you!
Check your grill to make sure the temperature remains constant. Follow your grill instructions if you need to add more charcoal. Adjust the cooking temperature and time according to your preferences. For example, if you’re in a rush, use a higher temperature and cook for less time. We do suggest that you adopt the “slow and steady” method for best results!