Smoked pickled pork is an amazing addition to any barbecue spread. The briny tangy flavor of the cured meat takes on an incredible depth when infused with smoky hardwood flavor. However smoking pickled pork can be tricky to get just right. Undercook it and you risk foodborne illness. Overdo it and you’ll end up with dry, overly smoked meat. So how long should you actually smoke pickled pork? Let’s break it down.
What is Pickled Pork?
Pickled pork is raw pork that has been cured or brined in a vinegar solution containing salt spices and other flavorings. This curing process infuses the meat with flavor while also helping to preserve it and extend its shelf life. Popular varieties of pickled pork include corned pork and picnics (cured pork shoulder).
The briny, acidic tang of pickled pork provides a fantastic base for absorbing smoky flavor when hot smoked. Smoking helps tenderize the meat while adding that irresistible smoky essence.
Benefits of Smoking Pickled Pork
There are several advantages to smoking cured pork:
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Deepens flavor – Smoking infuses the meat with a rich, smoky taste that perfectly complements the salty brine.
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Enhances texture – Slow smoking tenderizes collagen fibers, resulting in a more tender bite.
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Adds color – Smoking gives the pork an attractive dark mahogany bark.
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Lengthens shelf life – The smoke acts as a natural preservative for longer storage.
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Versatile – Delicious hot off the smoker or used in other recipes.
How Long to Smoke Pickled Pork
When it comes to smoked meat, cooking times are less about minutes and hours and more about target internal temperatures. For smoked pickled pork, the optimal internal temp is 160°F – 190°F.
At this range, the meat remains juicy and tender yet still safe to eat.
To achieve this temp, smoking times can vary widely depending on:
- Size and shape of the meat
- Temperature of the smoker
- Use of wraps/crutches
In general, expect smoking times for pickled pork to range from:
- 4 – 8 hours for smaller cuts like pork chops
- 8 – 12+ hours for larger cuts like shoulder or ham
Use a good digital meat thermometer to monitor internal temp. Remove the pork once it hits your target temp, regardless of cooking time.
Step-by-Step Guide to Smoking Pickled Pork
Follow these steps for finger-licking smoked pickled pork:
1. Select Your Meat
Choose a well-marbled, properly cured piece of pork shoulder, ham, loin, chops, etc. Avoid thin cuts that will dry out.
2. Prep the Meat
Rinse off excess brine and pat dry. Apply a spice rub if desired. Refrigerate 1 hour to form “pellicle.”
3. Set Up Your Smoker
Heat smoker to 225°F – 250°F. Use wood chips/chunks like hickory, oak, or apple for flavor.
4. Add the Meat
Place pork on racks, fat-side up to baste meat. Insert thermometer probe into thickest part.
5. Maintain Temp
Keep smoker temp steady at 225°-250°F. Add more wood as needed to maintain smoke.
6. Wrap If Desired
For added moisture, wrap pork in foil/paper at 140°F internal temp.
7. Smoke Until Done
Smoke pork to 160°-190°F internal temp for safety and ideal texture.
8. Rest and Serve
Let meat rest for 30 mins before slicing to allow juices to redistribute. Dig in!
Helpful Smoking Tips
- Keep smoker under 300°F to avoid fat drips igniting.
- Spray meat with apple juice or broth to prevent drying.
- For crispy bark, avoid wrapping and smoke uncovered.
- Use a water pan or spritz meat to add humidity.
- Allow 1-2 hours rest time for large cuts to finish cooking.
How to Use Smoked Pickled Pork
Smoked pickled pork is extremely versatile. Try it in:
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Sandwiches – Slice or pull pork and pile high on buns.
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Breakfast – Dice and add to scrambled eggs or hash.
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Salads – Toss with greens, fruits, nuts and vinaigrette.
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Red Beans & Rice – Flavorfulsubstitute for ham hocks.
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Soups & Stews – Add smoky depth to bean or veggie soups.
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Snacks – Slice thin for appetizers or cube for pigs in a blanket.
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Pizza & Pasta – Top pies and noodles with chopped smoked pork.
So light your smoker, grab some pickled pork, and get ready to enjoy incredible smoky flavor. With the right temps and times, you’ll be a pro at crafting mouthwatering smoked pickled pork in no time!
