Reply to "Pork blade roast question"

Former Member

I had rub on the ribs.

The pork roast was not very successful. It weighed 6.5 lbs, so I figured on 12 to 14 hours tops. At 16 hours @ 225F, the interior temp of the roast was only 174F. I have a dual probe thermometer and I know the smoker is heating up, though outside temp is only around 5C this time of year here. Maybe its the altitude - 3800ft?? - or just the nature of the roast. Anyhow I'll budget 16 hours next time and try again soon.

10/20/087:29 AM

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