How To Smoke Pork Roast

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By Andrea Buckett

Smoking foods is super-hot right now. Of course, in the past – before refrigeration – it was a safe way to preserve foods, from eggs to fish and meats. Necessity really is the mother of invention – and deliciousness. Nowadays, folks are smoking everything in sight, from cheeses to mushrooms to butter. But unless you’re a seasoned pro, the process can be a little intimidating. Factor in the cost of groceries and getting it wrong can amount to an expensive learning curve.

Before you get started, there are choices to be made: Hot or cold smoking; to brine or not to brine? What about glazes? And with pork, a more subtle meat than beef, what are the best woods to use, and the best cuts? Luckily, choosing pork for smoking is an easy one: From bacon to ribs to the loin, shoulder and butt, it’s hard to go wrong with pork either on the grill or in the smoker or both. Just remember, when smoking pork, it’s important to reach an internal temperature of 185F/85C.

The Rig

Smokers come in all sorts of shapes, sizes, costs, and fuel types; you can even rig-up a smoker box for your kitchen oven, as long as you don’t mind the house smelling like a BBQ joint for a few days. You can purchase a smoker box or tube for the grill; some makes even come with them as accessories, or you can employ a single-use store-bought or homemade smoker pack – AKA smoke bomb – to your gas barbecue grill.

DIY Smoker

Here’s how to make a smoker pouch: take a large sheet of heavy-duty aluminum foil and fold it into a pouch, open at one end (think: pillow case); roll the edges up tight. Add enough dry wood chips – do not soak! – to fill the pouch half way up, and fold the open end closed. With the tip of a very sharp paring knife, poke a small hole in the centre of the pouch. Place the pouch on one side of the grill, set on high heat, close the lid, and it will puff up and start to smoke as it heats. An aluminum take-out container covered in foil with a hole poked in the centre also works well. Add the pork to the cool side of the grill, and cook, lid down, while the pouch smokes away.

Tips from a Professional Smoker

We caught up with Ted Reader, chef, godfather of the grill and author of The Self-Sufficient Kitchen; Smoking Foods, and others to ask him the burning questions we all have about smoking. Now who’s grilling who?

Q: When smoking pork, what’s your favourite cut?

TR: Well, I’m a rib guy. My favourite pork rib is whole side rib, with breast bone/hard bone, rib tip attached. It’s a little larger than the back rib and has more fat and marbling than a back rib. So tasty, with lots of different textures from one rib. A St. Louis or Centre Cut Rib is a side rib with the breast bone/rib removed. Remember to remove the membrane and then rub the entire rack with a binder – some use mustard, I like Miracle Whip – then rub ’em down with your favourite BBQ seasoning. Of course, I use my own Bone Dust rub.

Q: What is the ideal internal temperature to reach for all cuts when smoking pork?

TR: It varies depending on the cut. Take ribs to 195F/91C internal temperature and rest before slicing between the bones. For pork shoulder, I would cook to 203F/95C until the bone slides easily from the meat. Tenderloin I would do to internal temp of 135F/57C, followed by a quick sear, and you’re done!

Q: What are your favourite woods to use when smoking pork?

TR: Applewood, peach, pecan, hickory, and maple are my top choices for pork; they give a sweet, definitive smoke flavour.

Q: You’ve always said, “Low and slow, be da way to go!” How low and how slow?

TR: Smoker temperature of 200F/93C – 235F/113C for pork is my zone. How long depends when it’s done. Use a digital probe thermometer and watch for when it has reached the proper internal temperature.

Q: Do some cuts of pork benefit from time on a hot grill too, before or after smoking?

TR: Reverse-sear a pork tenderloin. Low-n-slow smoke to internal 120F – 135F then give it a ‘hot-n-fast’ sear to finish. Pork chops, tenderloin, and ground benefit from direct hot and fast grilling.

Ted’s Ten Commandments for Smoking

• Be Prepared – Prepare the food, the fire, and the smoker.
• Be Patient – Smoking takes time. You simply can’t rush it.
• Don’t Peek – Now this is a hard one! Who doesn’t want to lift the lid and see how things are progressing? But all you’ll accomplish is letting out heat, humidity and flavour.
• Keep ‘er Steady – It’s a bit tricky, but super-important to keep the temperature inside the smoker consistent. It’s a skill that takes some time to learn.
• Keep it Moist – Don’t let the pork dry out. The only time it’s okay to open the hatch is to spritz the meat with beer, water, or wine.
• Keep it Safe and Clean – Practice food hygiene, and fire safety. It’s a great idea to keep a fire extinguisher nearby.
• Practice, Practice, Practice – It’ll take some time to master the art of smoking, but hey, you can always eat your mistakes and learning is fun.
• Take Notes – This is an excellent tip; keep detailed notes about the cut, the time, temps and woods. If it’s a success, you’ll be able to replicate it. If it doesn’t turn out as hoped, you won’t make the same mistake twice.
• Make it Tasty – Seems obvious, right? Don’t get bogged down in all the technicalities; keep an eye on all of that, but remember, this is all about flavour and making tummies happy.
• Have Fun! – Don’t get stressed out; enjoy the process. It’s a fact, we learn better when we’re relaxed.

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