Hey folks, I have what may seem like a stupid question. Perusing this week’s Food Lion sale flyer, they have Smithfield marinated pork roasts on BOGO. These are shoulder and picnic roasts, but only 23 ounces in size, so apparently smallish sized boneless cuts from butts or picnics. I’ve done quite a few of both butts and picnics at this point in my post-retirement BBQ journey, but they’ve always been about 8-10 lb, bone-in cuts, and I have a process nailed down for that, but these are significantly smaller in size and I’m not quite sure how to smoke / grill these on a charcoal cooker, for good juicy results. Would they dry out in a low & slow type cook? What would you do? Thanks.
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You might consider slicing them in to steaks then grilling them.
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I would think that low and slow would still be the way to go if they truly are just smaller butts.
I would think you still need to get to around 200ish to get the meat tender.
If it's already marinated, maybe a short smoke time and then braise in a covered pan with liquid until tender.
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Sounds like a great opportunity to give it half hour of smoke and then wrap in foil, or just use the slow cooker or Instant Pot.Comment
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Low and slow to 195°F. They will be excellent. Don't worry about drying them out. You won't.Comment
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Not a dumb question at all. I agree, cook 'em just like you would a bigger cut. The one thing I do differently for smaller roasts is I wrap sooner. Reason is that in my experience it's easier to dry out a small roast, so I compensate by wrapping in foil, with half a cup of beer (or any fluid of choice), as soon as it's gotten some color and smoke. This tends to be before the stall, at around 70° C (158° F).Comment
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Thanks folks! I think I will pick up a couple before the sale ends and do ‘em up low and slow, but wrapping early with some liquid, as suggested.
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