smoked pork

Smoked Pork Shoulder

Paprika

tbsp Packed Dark Brown Sugar

Salt

tbsp Dark Chili Powder

tbsp Cumin

tbsp Dried Oregano

tbsp Granulated Sugar

tbsp Ground Black Pepper

tbsp Celery Seeds

Combine all the dry rub ingredients in a small bowl or a shaker. 

Trim excess fat from the pork shoulder. If it&#039;s Boston Butt, you don&#039;t have to trim any. Score the fat side with a sharp knife.

Rub a liberal amount of the rub all over the pork. You should have some extra dry rub that can be saved for next time. Cover and refrigerate overnight, or for at least 12 hours.

Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. 

Follow your smoker&#039;s instructions and bring the temperature up to 250 degrees Fahrenheit and add wood chips. Place a water-filled aluminum drip pan under the grates to catch drippings.

Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees.

Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer. 

Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. 

Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.

https://embed.mediavine.com/videos/lqfnkzuez6qtlk6qnpfg

This smoked pulled pork shoulder (pork butt) is so good that no sauce is needed. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette.

Dirty Rice with Smoked Sausage

white rice

chicken stock, divided

vegetable oil

pork

garlic,

onion,

celery,

green bell pepper, chopped

cayenne

parsley leaves

salt and black pepper

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Make sure you watch the video first. You cook the rice in four cups of chicken stock in it's own pan.

Tasted like a spicy jambalaya even though you only use 1/4 tsp of cayenne but it still made my nose run. It was really good but honestly 1 cup of rice would have been enough. If your having 2 cups of rice I would suggest adding either chicken breast or shrimp. 

Made this as written except for using smoked turkey sausage instead of pork and it turned out okay, but not great.  We like a bit of spice, but the flavor was lacking depth with only cayenne.  Might try this again adding smoked paprika and some more seasonings because it was such an easy weeknight meal. 

Fantastic! I was backed into a corner for dinner and all I had was chicken sausage but we already had pasta this week so I turned to this recipe. Simple, fast, and uses ingredients I always have on hand so it was perfect! I read the reviews about the spicyness of the cayenne pepper and decided to substitute Emeril's Essence seasoning instead. Husband does not do well with spice so I knew that 1/2 tsp of that seasoning would provide a well balanced flavor with a hint of spice. Turns out I was right and he loved it so much! 

Just made this for dinner along with some sweet honey cornbread muffins! It was a family hit! Quick, Easy, Cheap &amp; Delicious!the only additions I used was cajun seasonings &amp; garlic powder!

I make this every year for Mardi Gras dinner. I use Turkey Smoked sausage and it comes out delicious!  It isn't "authentic" dirty rice but that is fine with me as I don't care for traditional dirty rice anyway. A  King cake for dessert and it's almost like being on Bourbon Street lol

Where is the recipe for Dirty Rice? Because this is definitely NOT Dirty Rice! Sad...

Easy to make and great if you like spice, my family loved it!

Printed this in 2009 and didn't make it until today; thank goodness the recipe has been corrected. We loved this. Left out the cayenne for our first attempt (we're wimps with spicy food). We added about a cup of black beans; they add fiber, texture, and visual interest. We used basmati brown rice (Alton Brown's baked rice recipe). The quality and flavor of smoked sausage is a major factor. This is a keeper!

Made this last night using South Caroline grown rice and it was amazing! Had Andouiile sausage on hand (and did use a bit more that the recipe calls for) and had to substitute carrot for green pepper cause that's what we had. I usually will add on portion amount of veggies because my son eats so much but it did not hurt the recipe at all. My son and I nearly demolished the entire dish, only a modest portion survived our feeding frenzy. Definitely a keeper and so easy my son said he will make it next time!

https://www.foodnetwork.com/videos/dirty-rice-0136027

Watch them clean their plates when you serve them the Neelys' Dirty Rice.

Dirty Rice

Award Winning Competition Pork Butt Recipe, Tuffy Stone'S World Championship Method

turbinado sugar

kosher salt

Smoked Chili Powder (recipe below)

cumin

cayenne pepper

black pepper

garlic

onion

smoked paprika

Greek oregano

apple juice

brown sugar

Butcher’s BBQ pork injection powder

xanthan gum

Cool Smoke Rub

Pork Injection

Smithfield bone-in pork butt

(you can ask your butcher to do this)

apple juice,

Cool Smoke Barbecue Sauce

ketchup

dark brown sugar

white vinegar

molasses

Worcestershire sauce

salt

sweet paprika

apple cider vinegar

Texas Smoked Pulled Pork. This simple, smoked Pork Shoulder/Butt creates the most tender, flavorful pulled pork. Cooked low and slow, this pork is melt in your mouth good!

Texas Style Smoked Pulled Pork

mustard

tbsp black pepper

garlic powder

paprika

water

Preheat grill or smoker according to directions to 225℉.

Trim the pork shoulder. Removing portions of the fat cap, so that it is only approximately 1/4 of an inch thick. Then score the fat, cutting a grid pattern into the fat cap, cutting just enough to get through the fat to the meat.

Slather the entire pork shoulder with mustard, as a binder.

In a small bowl combine the ingredients for the rub: salt, pepper, garlic powder, and paprika. Stir together.

Evenly sprinkle the rub over the entire pork shoulder. Press the rub into the mustard before turning the pork over to sprinkle the other side.

Place the pork in the center of the smoker or the grill on the grate. Insert probe to monitor the temperature.

In a spray bottle combine the apple cider vinegar and water. Shake to combine.

Smoke for 2 hours before opening smoker. At this point open and spritz the pork, continue spritzing the pork every hour until the pork reaches an internal temperature of 160℉. This helps with the creation of the smoke ring and keeps humidity in the smoker.

Once the pork reaches an internal temperature of 160℉ wrap using foil or peach paper. Place back in smoker to continue cooking.

Cook until pork reaches an internal temperature of 195-205℉. Depending on the texture of pork you prefer will determine when you will want to pull off. At 195 pork is more moist but less tender, more string. At 205 pork is more tender, more chunky than stringy, but less moist. Any temperature in this range will yield great pulled pork!

Once internal temperature is reached, pull from the smoker, make sure the pork is wrapped nice and tight. Let rest for 1-2 hours before shredding. Store in a clean empty cooler, or in a turned off oven.

Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork!

olive oil

brown sugar (packed)

Tbsp black pepper (coarsely ground)

Tbsp kosher salt

Tbsp paprika

onions

Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry would work as well.

Start smoker on the smoke setting for 5-10 minutes. Increase heat to 250 F degrees.

Fill an 8x8&quot; baking dish, or other baking dish with water and set aside to add later.  I like to use a foil dish for this, since I won&#039;t care if it gets messed up.

PREPARE THE SMOKER

Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine.

Place your pork shoulder on a baking sheet and rub the entire shoulder down with olive oil. Sprinkle the seasonings over it and rub the seasonings into it (every inch of the shoulder should be covered). There&#039;s no better tool for this than your hands, so if you&#039;re squeamish about touching raw meat, use a pair of disposable gloves.

PREPARE THE PORK SHOULDER

Add baking dish filled with water to smoker, on the grate on one side of the smoker.

Fill a small spray bottle with the apple juice and apple cider vinegar and set aside.  Every hour you&#039;re going to open up the smoker and completely spritz the pork shoulder.

Place pork shoulder on the grate and close the lid. Keep the smoker temperature around 250-275 F degrees while smoking during these first several hours.  Smoke for approximately 4 hours, spritzing with the spray bottle every hour.

Check the internal temperature of the pork shoulder using a meat thermometer.  By this time, the pork should be at LEAST 145 F degrees.

Completely spritz the pork shoulder one more time and carefully wrap it in aluminum foil or peach paper. 

Place pork back into smoker and lower temperature to 225 F degrees.  Smoke pork about another 4 hours, but do not spritz during this stage of cooking.

Check the internal temperature of the pork shoulder using a meat thermometer.  You&#039;re looking for your pork shoulder to be about 200 F degrees.  195-205 F degrees is a good range for making amazing pulled pork!

Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours.  Keep the pork wrapped up tight, and I like to add mine to either clean, empty cooler, or my oven (turned off).

SMOKE THE PORK

If you’re new to smoking and wondering where to start – try the pork butt. In this video David Huff shows you how to make juicy, tender pulled pork that will impress your guests. You can use pulled pork in a lot of different recipes and, let’s be honest, it’s just delicious.

Smoked Pork Butt

pork butt (bone-in)

Head Country Original Championship Seasoning (or your favorite pork seasoning)

Bad Byron’s Butt Rub (or your favorite rub)

Preheat your smoker to 250º F. Trim the pork butt of any extra fat leaving about a 1/4″ of fat on the fat cap side..

Apply a generous coating of Bad Byron’s Butt Rub on the entire surface of the pork butt, then do the same with the Head Country seasoning.

Place the pork butt fat side down in your smoker. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). The internal temperature should be about 160º-165º F.

Remove from the smoker. Wrap the meat tightly in the aluminum foil and return to the smoker.

Continue cooking until a meat thermometer or toothpick goes into the pork butt with very little resistance and the bone feels like it can be pulled out cleanly (about another 2 hours). Internal temp will be about 198º-200ºF.

Remove from the smoker and open the foil to vent some of the steam to prevent overcooking the meat. After 10 minutes, close the foil and place the pork butt on the counter for at least an hour to rest or in a cooler to rest for up to 4 hours as long as the internal temp of the meat stays above 145ºF. After resting, open up the foil and pull the meat apart using either gloved hands or two forks. Be sure to remove any excess fat, sinew or connective tissue. Enjoy.

https://www.youtube.com/watch?v=wvSCgoSXjcc

Want to make the the juiciest, most tender pulled pork.  Follow this process...

HuffDaddy BBQ Tutorial - How to Smoke a Pork Butt

Smoked Boston Pork Butt

(7 to 8 pound) Boston pork butt

yellow mustard

spice rub (recommended: Out of this World BBQ Rub)

apple juice or apple cider

Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.

Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.

Very simple, shoulder came out tender and juicy, pulled apart with a fork!

it was deffrent the whole family loved it

I seasoned an eight pound boneless shoulder with garlic salt and black pepper. I put in refrigerator overnight. Using McCormick's Chili Seasoning, I rubbed into meat. Grilled shoulder 10 1/2 hrs on grill using charcoal and applewood. Meat was perfect! A friend said it was the "best he'd had since luau 23 yrs ago". Everyone(10) raved over the taste.  THANKS, Jim Nampa,Idaho

This was good, but I don't think I'll use all yellow mustard when I try it again.   Just too "mustard-y" for my taste. More rub, less mustard.

Pork Chops seasoned in a BBQ rub and then smoked to perfection on a pellet grill.

Smoked Pellet Grill Pork Chops

Thick cut Bone-in Pork Chops

Your Favorite BBQ rub

Your Favorite BBQ sauce ((optional))

Apply the BBQ rub to your pork chops on both sides and let the rub &quot;soak in&quot; for about 20-30 minutes while you start up your pellet grill.

Fill the hopper with pellets, turn on and run the pellet grill through the start up process, clearing out th white &quot;start-up&quot; smoke.

Turn the heat on the pellet grill to 300°F. If your pellet grill has the option to open any holes or vents in the drip pan for more direct heat, go ahead and do this.

Once the pellet grill is at 300°F, place the pork chops in the cooking chamber on the grill grates, over the direct heat is applicable.

Close the lid, if using any direct heat, flip the pork chops about every 10 minutes until they are finished cooking.

Optional: After about 10-20 minutes, brush the pork chops with BBQ sauce and close the lid. After 10 minutes, flip and brush the other side.

When the internal temperature of the smoked pork chops have reached 145°F, remove them from the pellet grill.

Let the pork chops rest for about 10 minutes before serving to let the juices distribute.

https://www.youtube.com/watch?v=JPdttABkQTs

#porkchops #pelletgrill #greenmountaingrill
Bone in Pork Chops on the green mountain grill. We seasoned these up with Blues Hog Sweet and Savory. We set the Pellet Grill to 300 degrees and flipped them every 10 minutes until our Thermapen read 145 degrees internal temp. let rest and enjoy!!!

Pork Chops On A Pellet Grill

A meal fit for a king, this Smoked Pork Crown Roast is a showstopper that is incredibly easy to make. A double rack of meaty pork ribs is wrapped in a crown shape, royally rubbed down in our Chicago BBQ Rub and smoked until perfectly tender.

Smoked Pork Crown Roast

– Pork Loin Roasts, bone

¾ Cup – Pit Boss Chicago BBQ Rub

Pit Boss Apple Blend Harwood Pellets

Butcher’s Twine

Trussing Needle

Trim excess fat from the two loins and French the ribs. (cut away all fat and meat from the rib to expose the bone.

On the underside of the loin, make a 4” cut in between each of the ribs, about ½” deep. This will allow the roast to flex when you prepare to tie the two together.

With the underside of the roasts exposed, and the fat side in, tie the two roasts together by using a trussing needle and twine to hold together. (Suggest 2 ties for each side) Tie the adjoining ribs together as well.

Cover the exposed rib tips with a small piece of foil to avoid burning. At this point the roast should look like a crown.

Season generously with Pit Boss Chicago BBQ Rub.

Place the roast on a rack lined sheet tray. Place on the smoker for 2 ½ - 3 hours or until the internal temperature of the roast reaches 125 degrees.

Remove the foil from the rib tips.

Turn the temperature of the smoker up to 400 degrees and cook for an additional 15-30 minutes, or until the internal temperature reaches 145 degrees.

Allow the roast to rest for at least 20 minutes before carving and serving.

Brown the meat well to enhance a start building the flavors early.

Pat's Smoked Pork Chops

thyme

onion powder

pork chops

apple cider

Neely's BBQ sauce, or store-bought BBQ sauce

buttermilk

Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.

Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.

Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.

In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

Very good but a bit too spice. The sauce is amazing and mellowed this out but next time I'd put 1 or 1.5 tablespoons of the cayenne pepper. it was still very good with tons of flavor.

Disgusting.  Was like eating roadkill after a snowstorm.  Way too much cayenne, way way way too much salt.  The only reason it gets q star is because the survey won't let me choose zero.

Very good if you play with the rub. I used 1 1/2 tblsp salt more sugar and a Tsp of Cayenne instead of A tblsp. I also add a little smoked paprika maybe a tblsp. 

Way,way,way to salty. Should have read the reviews first. The timing on the smoking was perfect and the BBQ sauce was also very good.

It's true you have to use your best judgment here, this is a really good rub as long as you make it according to YOUR taste buds. That said 2 tablespoons of salt is almost overdoing it so I would have to chop that down to maybe 1 1/2 but whatever you do please do not add 4 unless you LOVE overly salted food. I love pepper and even though I  cut this down it was too much for me so maybe go with 1/2 to 1tbl spoons here. I gave it 5 stars because overall it is a good rub that you make your own.

 I made Neely's bbq sauce a while back, and I didn't make it into the dipping sauce.. I did add a little chipotle powder to the sauce.. My smoker didn't quite get the chops done, so I slathered the sauce on em and gave em a quick burn in the broiler..   The rub is awesome!  IF you use it like the recipe calls.. These were my first smoked chops and sure won't be my last!  Thank you to the Neelys for your awesome recipe!

these were some of the best pork chops I have ever made.. great flavor. and the sauce, I could have drank a gallon of it...will definately be making it again..

I have an Electric smoker and I put the rub on the chops and let the flavors marry for a few hours, once I cooked them in the smoker and tasted them, they were very very salty. We had to wash off the rub before we ate them, but after that they were really good!! Next I just wont put as much salt as the recipe calls for. 

Top 23 smoked pork recipes from across the web

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Top 23 smoked pork recipes from across the web

The most viewed smoked pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Pork Shoulder

Dirty Rice with Smoked Sausage

Award Winning Competition Pork Butt...

Texas Style Smoked Pulled Pork

Smoked Pork Shoulder

Smoked Pork Butt

Smoked Boston Pork Butt

Smoked Pellet Grill Pork Chops

Smoked Pork Crown Roast

Pat's Smoked Pork Chops

Memphis-Style Hickory-Smoked Beef a...

Pit Boss Smoked Pulled Pork

Smoked Pork Brisket Recipe

Smoked Pork Loin

Smoked Pork Loin (Moist &amp; Tende...

Cold Smoked Maple-Balsamic Glazed P...

Award Winning Pork Ribs

Big Green Egg Baby Back Ribs

Smoked Ribs with Carolina-Style BBQ...

Juiciest Smoked Pork Tenderloin

Smoked Pork Steaks

Spice Rubbed Smoked Ribs with Maple...

Grilled Smoked Pork Chops with Swee...

The most viewed smoked pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Smoked Pork Loin (Moist & Tende...