Pork roast

[Joetee]

Sorry I was so busy eating. This photo of the meat was after it set for an hour after we are. LOL

[Dewesq55]

There's still no photo of the meat.

[johnec00]

For sliced pork roast, I like to liberate the collar (AKA coppa, AKA money muscle) from the pork butt and smoke it to about 165º. Here's a post in SUWYC from a while back

OK, the link may not go to the actual post, but it's #1450 on the fall-winter 2019-2020 SUWYC thread.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-food-talk/747437-show-us-what-you-re-cooking-suwyc-volume-15-fall-winter-2019-2020?p=809218#post809218