Pork roast

[Guest]

I smoked a 4lb pork roast with the ribs on in my wsm yesterday. I had planned for 8 hrs. After 6 hrs the internal temp was at 168 and within 15-20 minutes reached 170 and stayed there until the 8 hr mark no matter how much I increased the heat. I decided not to argue and pulled it out and we ate it. It was fantastic and moist and tender. I don't get it. I smoke butts to about 185-190 but this roast wouldn't climb past 170. Any idea out there?

 

[Jim Minion]

Pork roast needs to come off at lower temp than butt, if you had gotten the internal temp up it would have dried out and toughen up. You could have pulled it at the 6 hour mark. The reason is it is leaner than a pork shoulder and not as tough.
Jim

 

[Guest]

Thanks Jim. I`ll know better next time.