Water Smoker Smoked Pork Picnic Roast
This particular recipe is from messing about with the smoker, rubs, and marinades, good times and trial and error. I have liked cooking, grilling, and smoking for many years and my wife and I finally agree that this is the pinnacle of my many roasts, smoked or otherwise. I have never posted a recipe online. I enjoy lots of steps and tediousness- to me that is what keeps me cooking. I enjoy making it hard, because quite often that leads to something different, something unexpected. In the great scheme of things though, this is not hard. Just some fun steps that we think yield tasty results. Give it a try.
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INGREDIENTS
NutritionRub Ingredients
- 1⁄3cup paprika
- 1⁄4cup brown sugar
- 1 - 1 1⁄4ounce onion soup mix
- 1⁄8
- 1⁄8cup chili powder
- 3tablespoons salt
- 1⁄8
- 2tablespoons garlic powder
- 1tablespoon dried ancho chile powder
- 1tablespoon cumin
- 1tablespoon ground coriander
- 1tablespoon nutmeg
- 1tablespoon turmeric
- 1tablespoon curry powder
Marinade Ingredients (use 4 T of the rub from above)
- 3
- 2⁄3cup seasoned rice wine vinegar or 2/3 cup other flavoured vinegar
- 1cup water
- 4
- 2tablespoons of your choice hot sauce
- 3tablespoons salt
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DIRECTIONS
- Take 10 lb. Picnic roast and rinse well and pat dry.
- Mix wet marinade and allow to warm to room temp or sit out for a little while to gel the flavors.
- Remove Fat/skin from roast and refrigerate.
- In large lidded bowl, pour in marinade over roast.
- Due to low salt usage, marinade overnight or if you can't get to it, for several days - turning it as often as you can remember to do so. A little salt and some vinegar in the marinade will tenderize the meat a bit.
- Remove roast from fridge. Allow to warm up a bit for 2 hours on the countertop. Remove marinade and reserve. Inject marinade into pork at differing points. Hit roast with rub and wait 20 minutes or so. Lay reserved skin over roast and affix with toothpicks. Preheat oven to 210.
- Cook in oven @ 210, in a dutch oven with 2 layers of wax paper or parchment paper to seal it up, the lid on top of that, until internal temp is 160 degrees. 3 hours or so. Fire up some charcoal. Remove skin from fridge. Get ready to smoke --.
- Smoke at 195 - 220 until internal temp reaches 200 degrees - skin still laid over the top of the top of the roast - and use warmed, reserved marinade in the water bowl and top off with hot water if need be. Hold that temp on the roast for 1 - 2 hours to assure tenderness. Tenderness is a matter of preference, so you will have to guess on this the first time out.
- I like to use a variety of woods for the smoke, and one weird thing that my wife and kids can't stand, but definitely imparts some unusual kick. Over the course of the smoke, I throw four handfuls of dried hot peppers, whole, onto the fire! Makes everyone cry but me, as the white smoke billows out, but man does it add flavour for the bark.
- Rest for 20 minutes prior to slicing or what have you.
- Tip: Chill roast down to 38 degrees and use a slicer if you want thin slices for sandwiches.
- Use bones, and skin, salt and pepper and whatever else to slow simmer to make pork stock.
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