Pork Roast Barbeque
Prep: Wash roast and pat dry. Rub a thin layer of prepared
table mustard over the entire surface. Then sprinkle on this rub
(makes enough for a four pound roast): 1 Tbl Lawry's Garlic Salt
- Coarse Ground with Parsley 1 Tbl Cracked black pepper 1 Tbl
Paprika 2 tsp Celery salt Mix well and "rub" it in to the meat
if you want. I just "press" it into the meat here-and-there with
my fingers. Let the roast stand for at room temp for about an
hour (if you want to dry marinate it longer, be sure to
refrigerate the meat, then bring it to room temp before
cooking.) I cooked this on a Weber kettle using both charcoal
briquettes and hickory chunks. I filled my chimney starter about
2/3 full of Kingsford briquettes and topped it off with a couple
of baseball size chunks of hickory. When the hickory started to
really blaze, I dumped the fuel into the Weber and moved it all
to one side. I put a pan with water opposite the coals, replaced
the cooking grid, and put the roast over the pan of water. The
bottom vents were 3/4 closed and the top vent fully open. After
30 minutes I rotated the roast 180 degrees and spray-basted it
with this mixture:12 oz. Apple juice 2 tsp Lemon juice I
continued to rotate and baste the roast every 30 minutes for
three hours, adding a couple of water-soaked hickory chunks to
keep the smoke flowing. At the three hour mark I added another
2/3 chimney starter full of blazing briquettes and hickory
chunks. Right about that time, my wife called (from her mother's
house) and said, "Supper better be ready when I get home." Since
she would be home in an hour, I figured I better check the temp
of the roast. I *almost* panicked when the thermometer read 140
degrees, but I got a grip and let my imagination and common
sense kick in. I removed the roast and cooking grid, put the
water pan in the middle of the cooking grate, and made two piles
of coals on either side of the pan. Then I put the roast over
the water pan and cranked the bottom vents all the way open.
Every ten minutes from then on, I turned the roast and sprayed
it liberally with the baste. When the boss got home, the roast
was done. It was juicy and tender, it tasted like BBQ, and I
didn't get clobbered with a rolling pin....Life is good.