Above: Smoked Pork. All images taken with an iPhone 5
After Chicken, Pork is probably one of the favorite meats to smoke because it lends itself to smoking quite nicely.. Smoked meat is one of those recipes that some people are reluctant to try and it is not instant gratification as you have to do significant planning to successfully smoke meat but once you have your process down the smoking of meats is one of the easiest things you’ll ever do and it will allow you to spend much more time with your family and guest when you are cooking for a get together. This smoked Pork recipe will delight your guest and family.
- Prep Time: 1 Day
- Ready In: 6 1/2 Hours
INGREDIENTS
- 4-5 lbs of pork butt or shoulder
- 4 Cups of brine (see link for recipe)
- 1 sticks of Cinnamon
- 1 large ZipLoc Freezer Bags
- 6 Cups of wood chips
- 1 bottle of beer
- 1 bottle of Guinness
- 2 cups of water
- 2 cups of Apple juice
DIRECTIONS:
- Wash and prepare your pork and then place in the ZipLoc bag
- Add the brine to your ZipLoc bag
- Add a stick on Cinnamon
- Seal bag and refrigerate for 24 hours
- If you have a meat syringe you can even inject some of the brine into the cut of meat.
PRE COOKING:
- Soak 6 cups of wood chips of your choice (Mesquite, Hickory etc) for one hour before use.
- Mix the beer, water, Guinness and Apple juice together in a container.
- Start your smoker and bring the temperature up to 250 degrees Fahrenheit.
DIRECTIONS:
- Wash your pork in plain water to wash off all the brine solution and pat dry
- Place the wood chips on the smoker hot plate or with the charcoal
- Place the Apple/Guinness/beer/water mix in the drip pan
- Put your grill grates on and then place your pork in the smoker and cover it for 6 hours, do not open the smoker unless absolutely necessary.
- After 6 hours finish the pork in a traditional over at 350 degrees F for 35 minutes
- Let it sit 10 minutes before carving.
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