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Smoking PORK


Pork for Smoking:

  • Boston Butt
  • Tenderloin
  • Ribs


  • Bucher or fillet knife
  • Tongs
  • Bowls or Platters


  • Fire your smoker well ahead of time and allow the wood to burn down to hot coals. You can introduce additional wood during the process to ensure the right amount of smoke is produced to flavor your meats. Green, or freshly cut wood works well for this. In addition you can soak dried wood chips in water, wine or apple juice to create flavorful smoke.
  • Spray the clean racks with cooking spray to keep meat from sticking. An alternative is to take any trimmed fat from your meats and - using a long fork or tongs - "mop" the racks with the fat. This method preserves the natural flavors of the meat.
  • Throttle down the dampener draft to hold as much smoke in as possible. Maintain an internal temperature in your smoker of 175- 200°.
  • Cut meat into desired pieces, season to taste and place on racks. Be liberal with your seasonings as they will tend to drip off with the meat juices and fat during cooking. Try cutting deep slits into the thicker parts of the meat and inserting garlic cloves for extra flavor.
  • Cook 4-5 hours over low heat. Be sure to turn every 15-20 minutes, especially during to first hour to create an outer crust that will hold in the meat juices and result in tender, juicy meat. The longer the meat stays over the coals, the more smoke flavor will result.
  • Remove meat form smoker, let rest 10-15 minutes, slice and serve. While well- seasoned smoked pork is delicious as is, you may want to experiment with adding barbeque sauce, mojo, steak sauce or your own special blend to enhance the flavor even further.