I Did Another Successful Pork Roast This Weekend, Using Apple. I

buy the boneless pork roasts and use liberal amounts of garlic. salt, black pepper, onion powder and paprika. Coat both sides. well, and wrap tightly in Saran Wrap and leave overnight in the. fridge. Bring to room temp before placing on the smoker. I then. put three hours of smoke to the meat before tightly wrapping in. foil to let it finish cooking. I know a lot of people post tips. on smoking for many hours, but I personally don't see the need to. smoke (ie: keep adding wood to the fire) for longer than three. hours. After that, the meat has taken on about as much smoke as. anyone would care to taste. The rest of the (cooking) time is just. to finish it off. This method has given me many moist, tender pork. roasts and everyone who eats it loves it..