Rainy Day Pot Roast, Ribs, Salmon and Pork Shoulder


 
R

Ronnie Ashlock

TVWBB Fan
The 80-odd days of Summer are gone in the PNW, but that won't stop me. Wife found a good deal on a pot roast and I've been itching to give a pork shoulder a try, so between rain showers, I fired up the WSM, threw on the roast and the shoulder (both are smallish - in the 3lb range). The pork shoulder is taking longer, since I got it out of the freezer and have only defrosted it in the fridge for one day.

Here's the pot roast right off the WSM:

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Here's after I pulled it an hour later:

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I cannot believe how good the pot roast tastes. I know this is heresy, and I can't believe I'm saying it, but I might like it more than brisket. The bark is insane. My rub was a simple mix of paprika, cumin, and coarse cracked salt and pepper. This roast is unbelievably delicious.

Thinking I already had a good cook going, I ran to Costco and got their in-house package of spare ribs (3 big, bad porkers) and some wild sockeye.

Here's the piggies (still haven't prepared the third and final rack):

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The ribs have been on about two hours now. Probably pull them after 3 more have passed.

And here's the salmon:

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The salmon rubs are (clockwise starting at the top): (a) Ground sesame seeds on sesame oil, soy sauce and cooking sake, (b) Dalmation rub (coarse cracked salt and pepper) and olive oil, (c) dill, celery flakes, and chia seeds, salt and pepper, over olive oil and soy sauce and (d) Tom Douglas' Rub with Love Salmon Rub. Haven't put the swimmers on yet, but they're about to get smoked.

I'll update once I have some more to show. I'm really curious how my pulled pork is going to turn out.

Haven't posted in quite a while, so it feels good to correct that. Keep smokin', everybody!
 
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Man oh man that pot roast looks good. Did you have it wrapped in foil resting before pulling it? That looks like something I'd like to try.
 
You just went nuts with the smoker today didn't you?! Pot roast, ribs and salmon (four different rubs on the salmon). Nuts I tell you!!! Everything looks delish; I think I'd start with the beef roast. You had me at bark.
 
Update on the pork shoulder. Removed it from the WSM a few minutes ago at an internal temp of 200+. Here's the bone-in meteorite:

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Letting it rest a bit before pulling it apart.

Salmon is down (all four versions). Ribs are lookin' great. Meat's definitely pulling away from the bone. Maybe one more hour and it's feeding time.

Tom, I didn't foil the roast when I set it aside for resting. I put the foil down on the tray before sticking it in a cold oven to rest, just to make clean-up easier. I think not wrapping it kept the bark nice and crunchy! The meat wasn't as tender as I get with a brisket. It was very similar to what I get when I cook a pot roast in the oven. It was still easy to pull apart by hand, though, and I like that it's got a bit of body.

Thanks for the kind words, Gary and Dale!

More pics coming soon!
 
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Here's the pulled-pork. I have to say, it may be the star of the show. Can't believe the flavor and the bark.

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Salmon:

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And ribs:

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It's a ton of food, obviously, and we don't eat massive meals. Most of this will get frozen and used in other dishes. My wife and I can make this last a while - maybe even a month as we space things out. These big cooks can be intense, but they are always worth it.
 
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Gary H. NJ said:
You just went nuts with the smoker today didn't you?! Pot roast, ribs and salmon (four different rubs on the salmon). Nuts I tell you!!! Everything looks delish; I think I'd start with the beef roast. You had me at bark.
Click to expand...

I have to agree with Gary. That's alot of food maybe you need some help eating it all.
 
Geez Im worn out just thinking about everything going on in that smoker. Great job.

Is it really pot roast if it's not cooked in a pot?
 
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