Smoking can be a process worth mastering if you’re in search of next-level pork flavor. Especially if you’re a big barbecue fan. But before you become a master, we can help you learn the basics. Below is a crash course in how to smoke pork using some of the most common techniques.
How to Smoke Pork: Traditional Smoking
Traditional smoking usually refers to smoking with a wood, pellet or charcoal smoker. Some people simply refer to this method as “barbecuing or BBQ.”
Here’s how it’s done:
- The meat is first rubbed with a dry mixture of salt, sugar and spices. It can also be injected with brine for added flavor and moisture.
- Ideal smoking temperature is usually between 225 and 275 degrees F for “low and slow,” meaning cooked at low temperatures for hours at a time.
- Ribs and pork butt are two cuts that are great for smoking. A rack of ribs can take up to 5 hours. A pork butt usually takes around 1 hour per pound.
- Once the pork reaches your desired internal temperature (190 degrees F for ribs, 200 degrees F for pork butt) remove from smoker and let it rest for 30 minutes to 1 hour to let the juices redistribute.
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