Bargain Pork Roast Transformed On The Pellet Smoker

Welcome friends. Welcome back to the kitchen. Welcome back to what was on sale at the grocery store today. So I've got this pork loin pork rib roast Original sticker on this roast was $24 Then it had a sticker over top of that marking it down $9 And then they slapped a 30% off sticker on top of that so couldn't resist I'm gonna rub this today with some harissa spice mix And so the harissa spice mix is chili flakes, cumin, coriander, caraway, spearmint, salt, and dried garlic And so I'm just gonna get this all over So we're gonna cook this today out on the pellet smoker I'm gonna get this all coated up and then I'm gonna leave it here on the counter to come up to room temperature Probably about an hour and over that hour the pellet smoker will heat up I want to keep it somewhere between 230 and 250 degrees Fahrenheit somewhere in that range We want to cook this fairly low and slow and get some really good smoky flavor on it So this will sit here for about an hour come up to room temperature and then we'll move out to the grill Okay out to the queue Now I've got the temperature probe and I'm gonna stick the probe into the roast Now I have a temperature in my brain that I'm gonna cook this to You live in the United States the recommended temperature that you that you at least cook it to is 145 degrees Fahrenheit That's the kind of the minimum temperature that they they want you to cook it to if you live in Canada that minimum is 155 and then they recommend that you wrap it and allow carryover cooking to take it to 160 160 being what is believed by the safety experts here as being safe personally Maybe I like to live dangerously. I cook it a little bit lower I'm not recommending that you do that at home, but I like my pork a little bit juicier I cook it a little bit lower than that I will wrap it and let it rest for a long time to let that carryover cooking happen. I Understand the risks. I think it's best if you understand the risks and if you don't like the risks then cook it to at least your country's recommended temperature So when the alarm goes off, we'll pull it out And yeah, I need to sand and paint this it's getting a little raggedy Okay, so I took it to 100 degrees out on the smoker. I've got some paper out and I've got the cooler I do want some carryover cooking so I'm gonna wrap this in the paper and Stick it in the cooler to let that carryover cooking happen half an hour 45 minutes something like that Not my best wrap and into the cooler See you about half an hour Okay, I think we're good. I did want carryover cooking and I'm pretty sure we got the carryover cooking Carry over cooking. It sounds like it needs to be, you know Carry over cooking. Hi friends England. Oh That smells great. Yes Look at that. Oh, yeah, that has a great walk. All right Yeah, let's cut that open Juicy that is chicken's impressed with the smell chicken I can tell chicken wants some definitely should get some forks Just watching it all happen. Okay, so I put some harissa on trust it Hmm the smoke and the spice mix for me. They go together really well I'm in What else is there to say? $24 markdown 8 30% off sticker on top of that But an hour and a half on the smoker half an hour in the cooler It's a great meal that well We'll be eating that for probably three or four days a few days in there. Yeah, although we did the first slice pretty fast. Yeah Next stop by see you again soon. I Know it's pork You really want some don't you you really want some