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
- Brown sugar
- Onion powder
- Garlic powder
- Balsamic or cider vinegar
- Vegetable oil
- Spray bottle
- Meat thermometer
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.
Tips & Warnings
- Smoke a pork tenderloin in the same manner, but for a creative twist, slice the tenderloin in thirds and literally braid the meat before placing it in the smoker.
- Just as fruity, citrus flavors are known to enhance the flavor of pork marinades, so too do citrus wood chips enhance the flavor of pork in a smoker. Try cherry, citrus, lemon, grapefruit, orange, peach or plum.
- Sugar Mountain Farm: What Good is a Pig: Cuts of Pork, Nose-to-Tail
- Serious Eats.com: Guide to Grilling: Why You Should Really Own a Smoker
- The Smoker King: How to Smoke a Pork Shoulder
- Food Safety.gov: Safe Minimum Cooking Temperatures
- Smoking Meat.com: Braided and Smoked Pork Tenderloin
- Meats and Sausages: Wood for Smoking
- Grilling with Rich: BBQ 101: Cold Smoking vs. Hot Smoking
- The Sausage Maker, Inc.: Why Should I Smoke Meat?
- Southern Indiana Butcher Supply: Hot Smoking and Cold Smoking; What’s the Difference?
- Photo Credit Thinkstock/Comstock/Getty Images