More than just a fog that you can see, smoking has become a highly sought-after flavor of the meat. The time and skill that it takes to craft that mouth-watering, smoked bark bring families and friends together for all sorts of occasions. Though the smoker may be a little intimidating, we want to provide you with tips and tricks to elevate Berkshire pork to the smoker.
TYPES OF SMOKERS
There are two types of categories of smokers: indirect and direct heat. Smokers that have a heat box away that set away from the cooking chamber have an indirect heat source. Those who’s fire is below the grate are direct heat smokers.
From those categories, you’ll find six types of smokers: stick burners, charcoal smokers, pellet smokers, gas smokers, electric smokers and kettle grills. From stick burners that require constant attention to pellet smokers that are more or less hands-off, there’s a smoker style to match your needs.
TOOLS OF THE TRADE
It’s now the moment that you’ve been waiting for- serving the house with a smokey aroma. When your pork is done smoking, the smoker temperature can be as high as the mid-200 degree range. Using a pair of
bbq gloves can save your hands from burning. You can purchase reusable bbq gloves for as low as $30.
Pulled pork sandwiches are an easy crowd-pleaser. To shred your pork shoulder, we recommend bear claws. For as low as $10 you can craft a perfect pulled pork sandwich.
Having a good knife to cut meat is an essential tool for any carnivore. There are a lot of great quality brands of cutlery. For meat, the key is to use a slicing or carving knife, one that has a straight edge and comes to a tapered point. It is also worth the investment to use a knife that is stainless steel for a nice, easy cleaning. You’ll need a space to slice and serve your smoked meat. A butcher’s block can last a lifetime and be a great tool for any meat cooking afternoon.
Sturdy bbq tongs are also a must. After your hard work and time, you don’t want to drop anything.
ALL ABOUT TEMPERATURE
Although pork is usually considered cooked when an internal temperature of 145 degrees to 160 degrees is reached, smoking internal temperatures pork can very. Smoking meat is a long and slow process where there are several factors at play: the temperature of
the smoker, the internal temperature of the meat, the temperature outside, the size of the cut, all things affect the smoking time and can change the ideal internal temperature to vary by 10-20 degrees.
When smoking meat, you want to use a thermometer. Most newer styled smokers come with digital thermometers by way of a metal probe that can be used during the entire smoking process. Here are a few tips for using the probe to get the most accurate reading:
Stick the probe into the thickest part of the meat. This ensures that the cut will be cooked evenly and all the way through.
Don’t let the probe touch the bone. Bones in meat often take a long time to heat up and give you a lower temperature reading than what is accurate.
Stick the probe in about 1/2 inch to 2 inches depending on the thickness of your cut. You may need to stick the temperature probe in farther on a pork shoulder than you may a rack of ribs. The key is to place the probe into the thickest location. It’s best to read the manual to see where your probe takes its temperature reading at.
It’s sometimes said that using a thermometer probe pokes holes into the meat which lets juice drain out during the cooking process. The juice of the meat isn’t just in one location, but rather throughout the entire cut. And good thing for Berkshire pork as the entire cut is filled with juiciness.
CUTS TO SMOKE
Pork Shoulder: One of the most classic cuts to put in the smoker is the pork shoulder. Also called the Boston butt, this perfectly marbled piece is perfect for slow cooking. Either sliced or pulled, the pork shoulder is universally tender. Pork shoulders are typically 6-8 pounds with a bone-in and around 5-8 pounds without a bone. Smoking pork with a bone is all about preference however, it is said that the bone helps hold the meat together and retain moisture.
Pork Ribs: Just hearing the phrase “smoked ribs” can make your mouth water. Pork ribs are an easy, finger food perfect for a crowd.
Pork chops are simple and the natural flavor does the work for you. Bone-in or bone-out, you can make them sweet with some bbq sauce smeared on them, spicy with a hot rub or classic with salt and pepper. Toss a few in the smoker and your dinner will be ready in 60-90 minutes.
The pork loin is excellent smoked. Pair this cut with your favorite rub and your feast will be ready in about 4-5 hours. Hey, good things take time.
RUBS
Let the smoke be the flavor. For smoking pork, it’s okay to ditch the rubs, marinades and brines and go for the salt and pepper. Keeping it simple helps bring out the natural tastiness of Berkshire pork. The perfect fat-to-meat ratio will do the work for you. If you’re looking to be adventurous and try a rub on the smoker, check out the Sweet Heat Pork Rub from our May issue!
REST
By this time your stomach is probably growling and your house has never smelt better, but you can’t skip this next step. Letting your meat rest before cutting, pulling, slicing, and serving is the most important. During the cooking process, juices are forced together due to heat. Resting lets the meat slowly cool and the juices redistribute throughout the cut. Once you remove your meat from the smoker, wrap it in tin foil. You can use a basting mop to add your favorite bbq sauce during this time. It’s recommended to let your meat rest at least 30 minutes before serving.