The biggest question I had was: how do I smoke 5 pounds of pork without my neighbors calling the fire department? The answer, I discovered, was much easier than anticipated. Smoking may be time consuming, but is not difficult. In fact, one of the hardest decisions I had to make what choosing what hunk of meat I planned on smoking for my inaugural attempt.
While I had a few pounds of Chestnut Farm country-style ribs in my freezer, something about smoking felt very “Go Big Or Go Home” so I went to my local butcher and checked out his offerings. On one hand, I wanted something big enough to withstand a few hours in the smoker, but I also wanted a cheaper cut of meat to hedge my bets in case my first smoking effort was a failure. The verdict: a 5 pound, bone in pork thigh, which came in under twenty dollars (and is locally sourced, humanely raised, antibiotic free, yada yada).
The day before I planned to smoke, I made a dry rub with salt, pepper, cumin, coriander, brown sugar, paprika and ground hot pepper. Sweet and spicy – just the way I like it. I covered the pork in the rub and wrapped it in plastic wrap overnight.
The next day I turned my charcoal grill into a smoker. Which, simply put, meant that I put a smallish mound of coals on one side of the grill and lit them, letting them set for maybe ten minutes to heat up. Next I put my smoke box of water-soaked hickory chips on top of the coals. I checked the temp with a grill surface thermometer and placed the pork on the grill when I confirmed that the temp was between 200 – 300 degrees (which it was after the ten minutes or so of prep above). This is the magic smoking temperature range that I thought would be hard to maintain (spoiler: it wasn’t!). The grill top was lowered and I just let it sit there, checking maybe every half hour or so.
For a three hour smoke, I added more coals each hour and I added more hickory chips after about an hour and a half, at which time I also flipped the pork. But in all, the temp stayed pretty constant around 250 degrees, and when it dipped to closer to 200, I added a few more coals. The smoke wafted out of the half-closed top vent a bit, but nothing to call the firemen about. And yes, my entire block smelled like a smoke house. In the best possible way. After three hours I put the pork in a covered roasting pan in a 250 degree oven with an inch of liquid (I used half-water, half-cider) for another three hours and then, willingly, impatiently, DUG IN.
I’m sorry I was not able to take any pictures of the delicious dark brown crust, or the half-inch red ring around the edges of the meat that I’ve heard is the marker of a good smoke. Please forgive me for not photographing how I used forks to shred the tender pork or transcribing the exact ingredients and measurements of the whiskey barbeque sauce I served atop the meat. But, after smelling smoking pork for six hours, would you have the patience to document everything before digging in? I didn’t think so.