What temperature should you smoke a pork roast on?

Answer by  SteveO82 (109)

I recommend smoking at low temperatures. It can be difficult to maintain a constant temperature when smoking, but around 225 is a good target. If you smoke it too high at 350 or 400, the meat will become very dry. Try using a fatty cut, like shoulder, to keep it moist. It will several hours to cook.

Answer by  LillProphetsMom (71)

I have a Big Green Egg that I smoke my pork roast on. I keep it at 250 and use indirect heat. I take the pork roast off at internal temperature of 200. Wrap it in aluminum foil, then in some flannel, and place in a styrofoam cooler for an hour or two.

Answer by  jessydav (550)

A pull apart smoked pork roast should register a tempature of about one hundred and ninty degrees, but if it gets up to two hundred that is okay. also the variety of the tempature depends on how the eater likes there meat. one closer to one hundred and ninty degrees will be rarer than one cooked to two hundred degrees.

Answer by  DesertRat (699)

You will of course find some disagreement among those who smoke meat, but the simple answer is "low and slow". Most recommendations are for between 180 and 220 degrees, so regulate your smoker to produce a temperature in that range and you should be fine. Don't forget to mop periodically to keep the meat moist.

Answer by  Amber40 (24961)

Well the key to smoking anything is to go as low and as slow as you possibly can. This means that depending on how you cook it you may do it a bit differently. Most people smoke in the 200 degree range. The idea is to cook the meat slowly but not long enough to dry the meat out.