How to Hot Smoke Pork_Cooking Techniques

How to Hot Smoke Pork

You could say that pork met its match, literally, when it was put together with hot smoking. This process calls for meat to be cooked for up to 24 hours at a temperature of between 200 and 300 degrees Fahrenheit. During this time, the meat becomes very soft and tender and infused with the flavor of the wood chips that are often used in smokers. By contrast, cold smoking gives food a smoky flavor at temperatures of less than 85 F. This process can take days and is really a preservation method that results in drier meat. Try hot-smoking your next cut of pork and enjoy a juicy and flavorful pork dish.

Things You'll Need

Smoker
Brown sugar
Salt
Onion powder
Garlic powder

Balsamic or cider vinegar
Vegetable oil
Spray bottle
Meat thermometer

Instructions

Fire up your smoker and allow it to reach a temperature of about 250 F.
Coat the pork generously with olive oil.
Create a rub to flavor the pork. Consider a dominant ingredient of brown sugar, balanced with some salt, onion and garlic powder. Press this mixture into the pork.
Place the pork in the cooker.
Combine equal amounts of balsamic or cider vinegar and vegetable oil in a spray bottle. Once an hour, open the smoker and spray the pork liberally to moisten.
Cook the pork for about 1 hour per pound.
Test the doneness of the pork by inserting a meat thermometer in the thickest region. It should reach at least 145 F.

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