Barbecued pork roast smoker grill recipe

My father-in-law bought a propane smoker grill so he gave me his old electric smoker. I’ve never used a smoker before, but as an experienced griller I wasn’t concerned about having success.

We had a two pound pork roast and I thought I would start out with that.

After I got some ideas for making a rub to marinate it with I (along with my 2-year-old’s help) mixed up the following concoction:

1/4 C. brown sugar
2 Tablespoons Kosher Salt
1 Tablespoon Paprika
1 Tablespoon Black Pepper
2 Tsp. Ground Mustard
2 Tsp. Garlic Powder
1 Tsp. Smoked Hickory Salt
1 Tsp. McCormick’s Barbecue Seasoning

I mixed all of the above together and then slathered prepared mustard (you know, the stuff in the yellow bottle ) all over the pork roast. This is the secret to getting your rub to stick to the meat.

Ideally, I would have done all of this the day before smoking the roast, but if you do it at least a few hours ahead of time it’s better than nothing. I put the rub on about 4 hours before cook time, wrapped it in plastic wrap, and put it back in the fridge.

I took the pork roast out about an hour before cook time so it would be closer to room temperature – this helps in the smoking process.

I also added some minced onion to the water bowl in the smoker for some onion flavor. After soaking the hickory chips for a half hour (next time I think I’ll soak them a full hour) I was ready to start up the smoker.

I let it smoke for a total of 4 hours and it was perfect. Juicy, flavorful, and it nearly melted in your mouth. It received a thumbs up from everyone at the table so I’ll definitely be doing this again.

The next thing I want to try on the smoker is a chicken. Maybe I can work my way up to doing a turkey for Thanksgiving .