Smoked Pork Recipe

Next layer the marinade and the pork strips inside a large ziplock bag. 5 pork shanks uncured 1-2 lbs.

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20052000 Directions Step 1 If desired soak the pork butt in a brine solution for at least 4 hours or overnight.

Smoked pork recipe. Cook for about 8 hours until the internal temperature of the meat reaches 200F on an instant read thermometer. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. 15052019 Smoke Pork Shoulder at 225 degrees after about 6-8 hours the internal temp should hit 160.

Check the internal temperature every hour and when the internal temp hits 200 pull it from the smoker. When the internal temp hits 160 wrap the pork shoulder with butcher paper and continue smoking. Place the ribs in your smoker and toss a few wood chunks onto hot coals for smoking.

Place the pork loin directly onto the grates of the smoker and smoke for roughly half an hour per pound in this case 25 hours or until the internal temperature of the pork reaches 145 degrees Fahrenheit when tested with a meat probe. Slice the pork against the grain into 2. Step 2 Preheat an outdoor smoker for 200 to 225 degrees F.

I used hickory chips for this recipe. Mix the remaining ingredients and blend until you have a smooth marinade. Mop the shoulder every hour with mop sauce to keep it moist.

01062020 Preheat electric smoker to 250F. Theres a recipe for a. Add your preferred wood in the tray.

Brush the ribs with yellow mustard and season on both sides with the dry rub mixture. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. 14 cup freshly ground black pepper coarse ground for best texture and presentation.

Strips that are ⅛. Place pork loin in the smoker fat side up. In a bowl combine brown sugar paprika salt pepper and garlic powder.

14 cup kosher salt. Keep the water tray topped up while you are smoking the pork loin so that it remains tender and juicy. 12 cup dark brown sugar.

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