Time and temperature.

[Oleg]

Hi Guys,
I am trying to figure out the proper (if there is such thing) ways to smoke pork. Do you use some kind of guide for time and temperature for cold smoking, semi-hot, hot, and smoke baked?

 

[CarolinaQue]

Lots of questions in there I think.

To smoke whole cuts you’re generally going to want to use anywhere between 250-325 degrees as a cooking temperature. For a pork shoulder (Boston butt, picnic, or whole shoulder) you’ll want to cook it until the internal temp gets to at least 195 degrees (or as high as 200) if you plan on pulling/shredding it. Alternatively you can cook it to 180 internal temp if you want to serve it sliced.

For ribs use the same 250-325 cooking temp, and take them out when the meat has begun pulling back from the edge of the bones, and the rack bends a good bit when you pick it up in the middle.

Cold smoking is a preservation technique, not a cooking method for pork. You can cold smoke cured pork belly for example to make bacon, but you still have to cook it when ready to serve.

 

[gmc2003]

Hi Guys,
I am trying to figure out the proper (if there is such thing) ways to smoke pork. Do you use some kind of guide for time and temperature for cold smoking, semi-hot, hot, and smoke baked?

Pork needs to be cured for cold smoking.

Semi-hot is about 225* - 250* roughly about 1.5hr/pound

Hot Smoked 250* and above. around 1hr+/pound

Time is based on the shape of the meat and internal fat content. A butt short and fat will generally take more time then thinner one longer one.

As for a guide go by temp not time. Time will get you in the vicinity, but temp/texture will get you home. There are more variables that go into the smoking process that can affect time needed to finish - like how often you open the smoker, how reliable your smoker is at maintaining temp, how quick it can recover etc. etc.

Chris

Chris

 

[chef jimmyj]

Review threads for the type of meat you wish to try. You will see 20 different times and temps guys use to get it done. Then you try some and find what works best for you and your smoker...JJ

 

[Oleg]

Chef Jimmyj, Gmc2003, and CarolinaQue,
I really appreciate your answers. Each tip saves me pounds of good meat! I do not like opening my smoker but it seems like measuring the internal temperature is the only sure way to smoke.
Again, thank you all and more tips are welcome! :)