Pork Roast On Traeger Grill Food

GRILLED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

GRILLED SEASONED PORK ROAST

Steps:

• Heat gas or charcoal grill for indirect heat cooking as directed by manufacturer.
• In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast.
• Place roast, fat side up, on grill for indirect cooking. Cover grill, cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160 degrees.
• Let roast stand 10 to 15 minutes before slicing.

PORK LOIN ROAST ON A TRAEGER GRILL

Steps:

• Place your pork loin roast, diced Vidalia onion, and minced garlic cloves into a large sealable Ziploc bag.
• Take out a large mixing bowl and add into it the premium German lager, organic single-source locally harvested bees honey, Dijon mustard, caraway seeds, and dried thyme.
• Mix these ingredients together thoroughly with a metal whisk until a smooth and even marinade forms.
• Once you are done, pour all of the marinade liquid into the Ziploc bag containing the pork loin roast.
• Allow the pork to marinate overnight or for at least 8 hours.
• Take the pork out of the Ziploc bag along with the onions and garlic.
• Rub the meat down thoroughly with the dry seasoned pork rub so that the entire surface area is covered.
• Place the seasoned pork, onions, and garlic into a large roasting pan.
• Pour all of the marinade into a saucepan and bring these ingredients to a boil over a medium heat setting.
• Reduce the marinade liquid by approximately half.
• Fire up your Traeger grill on a smoke setting.
• Be sure that the grill lid stays open until your fire is going.
• Set the temperature to 350 degrees Fahrenheit or 175 degrees Celsius.
• Let the grill preheat for 10-15 minutes.
• Slide your roasting pan on to your Traeger grill grate.
• Allow the meat to roast uncovered, with the fat side pointed up.
• Cook the meat for one hour.
• Once the hour has elapsed, carefully pour the reduced marinade over the top of the pork loin.
• Allow the meat to cook for another 30 minutes to an hour, occasionally basting the meat with the marinade.
• Once your pork has attained an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius you can remove it from the grill.
• Use a meat thermometer to check it out.
• You can begin cutting the pork loin after it has cooled for approximately 10 minutes.
• Garnish the meat with any liquids or juices still in the roasting pan.

TRAEGER SMOKED CHUCK ROAST

Steps:

• Trim any excess fat from the exterior of the chuck roast. Trim any fat cap down to 1/4" thickness.
• Score the fat cap with a meat knife in 2 directions perpendicular to each other.
• In a bowl, mix all the Beef Rub ingredients.
• Cover your chuck roast with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.
• Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.
• Load the hopper of the Traeger with your chosen wood pellets.
• Turn on the Traeger and move the dial to the "Smoke" setting.
• Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. This means the initial pellets are igniting.
• Close the lid and turn the temperature dial to 250°F. Allow 10-15 minutes for the grill to come up to temperature.
• Remove the chuck roast from the refrigerator and from the plastic wrap. Add some additional leftover rub if any came off, and when the Traeger has reached 250°F, place your meat directly on grill.
• Place a leave in thermometer inside the roast making sure to not touch the bone.
• Close the lid to the Traeger. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor.
• Cook the chuck roast until it reaches about 150-160°F internally.
• At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time.
• Carefully remove the chuck roast and place on a large sheet of aluminum foil.
• Wrap the brisket in opposing directions with three layers of foil, tightly.
• Replace the temperature probe and place back on the Traeger.
• Continue cooking until the internal temperature reaches between 197°-203°F.
• Once the internal temperature hits 197°-203°F, remove the roast from the smoker and place in an empty aluminum pan. Let it rest for 20-30 minutes.
• Pull your smoked chuck roast using a pair or forks or bear claws. Discard any large pieces of fat and the bone.
• After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed.
• Serve immediately or incorporate into another recipe requiring smoked pulled or shredded beef.