Ingredients
Method
- Trim excess silver skin from the pork roast. For bone-in roasts, optionally expose the bones by scraping away meat and fat from bone ends. Pat roast completely dry with paper towels.
- In a bowl, mix softened butter with finely chopped rosemary, minced garlic, and steak seasoning until well combined and uniform.
- Spread the herb butter all over the roast, coating every surface completely. Pack butter into all crevices and seams. Optionally refrigerate 20-30 minutes to firm the butter.
- Preheat smoker to 275°F with apple, cherry, or oak wood. Place drip pan on lower grate.
- Place buttered roast on smoker grate. Insert probe thermometer into thickest part if using. Close lid and smoke for 2-3 hours without opening.
- When internal temperature reaches 145°F in the thickest part, remove from smoker immediately.
- Rest 15 minutes loosely covered with foil. Slice against the grain into 1/2 inch slices and serve immediately.
Notes
The butter must be softened to room temperature, not melted, for proper adhesion. Pull at exactly 145°F as carryover cooking will bring it to 148-150°F during rest. Cooking time varies based on roast size and shape - use temperature, not time, as your doneness indicator. Check temperature in multiple spots since roasts cook unevenly. Fresh rosemary is essential for best flavor. For holiday meals, this can be prepared alongside other dishes since it requires minimal attention during smoking.