Smoked Pork Guide: Pulled Pork, Ribs & Belly

Meats covered in this guide: Click to view

Cut of Beef

Smoker Temp

Target Internal Temp

Spices / Marinades

Tips & Tricks

Pork Butt / Shoulder

110°C – 120°C

95°C – 98°C

Sweet rub: brown sugar, paprika, mustard powder, cayenne

Most forgiving cut. Done when the shoulder bone wiggles and pulls out clean. Great for pulled pork.

Spare / Baby Back Ribs

110°C – 120°C

88°C – 93°C

Mustard binder, sweet & heat BBQ rub. BBQ sauce glaze.

Remove the back membrane. Use the 3-2-1 method (3h smoke, 2h wrapped in foil, 1h unwrapped). Use 2-2-1 for baby backs.

Pork Belly

110°C – 120°C

93°C – 96°C

Asian-inspired (soy, ginger, honey) or sweet BBQ rub.

For "Burnt Ends": cube, smoke 3 hrs, then braise in a pan with butter, brown sugar, and honey until tender like meat candy.

Loin / Tender loin

105°C – 115°C

63°C (Medium)

Garlic, thyme, rosemary, maple syrup/Dijon glaze.

Extremely lean. Pull off smoker at 60°C and let carryover cooking bring it to safe temp. Will dry out if cooked past 65°C.

Thick Pork Chops

110°C – 120°C

63°C (Medium)

Wet brine first (apple cider, salt, sugar), then savoury rub.

Reverse sear: smoke until 55°C, then sear over high heat for 1-2 minutes per side to build a crust.

Fresh Ham (Raw)

110°C – 120°C

74°C – 80°C

Cloves, brown sugar, mustard powder, salt, cinnamon.

This is an uncured hind leg. Score the fat cap in a diamond pattern to allow smoke and seasoning to penetrate.

Cured Ham (Pre- cooked)

110°C – 120°C

60°C (Just warming up)

Glaze with honey, brown sugar, maple syrup, and bourbon.

Known as "Double Smoked Ham." You are just reheating and adding smoke flavour/glaze. Do not overcook or it will dry out.

Sausage / Bratwurst

105°C – 115°C

74°C

None needed (already spiced inside the casing).

Do not poke holes in the casing, or all the fat and juices will drain out, leaving them dry and chalky.

Pork Cheeks / Jowl

110°C – 120°C

95°C (Probe tender)

Savoury/Sweet BBQ rub, apple cider vinegar spritz.

Cured jowl makes Guanciale, but raw smoked jowl/cheeks make incredibly rich pulled pork or burnt ends.

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Smoking Details

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Smoker Temp:

105°C – 120°C

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Tips:

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Smoker Temp:

120°C – 135°C

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Smoker Temp:

110°C – 120°C

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Smoker Temp: 110°C – 120°C. Target Temp: 95°C – 98°C. Spices: Sweet rub: brown sugar, paprika, mustard powder, cayenne. Tips: Most forgiving cut. Done when the shoulder bone wiggles and pulls out clean. Great for pulled pork.

Smoker Temp: 110°C – 120°C. Target Temp: 88°C – 93°C. Spices: Mustard binder, sweet & heat BBQ rub. BBQ sauce glaze. Tips: Remove the back membrane. Use 3-2-1 method (3h smoke, 2h wrapped in foil, 1h unwrapped). Use 2-2-1 for baby backs.

Smoker Temp: 110°C – 120°C. Target Temp: 93°C – 96°C. Spices: Asian-inspired (soy, ginger, honey) or sweet BBQ rub. Tips: For "Burnt Ends": cube, smoke 3 hrs, then braise in a pan with butter, brown sugar, and honey until tender like meat candy.

Smoker Temp: 105°C – 115°C. Target Temp: 63°C (Medium). Spices: Garlic, thyme, rosemary, maple syrup/Dijon glaze. Tips: Extremely lean. Pull off smoker at 60°C and let carryover cooking bring it to safe temp. Will dry out if cooked past 65°C.

Smoker Temp: 110°C – 120°C. Target Temp: 63°C (Medium). Spices: Wet brine first (apple cider, salt, sugar), then savoury rub. Tips: Reverse sear: smoke until 55°C, then sear over high heat for 1-2 minutes per side to build a crust.

Smoker Temp: 110°C – 120°C. Target Temp: 74°C – 80°C. Spices: Cloves, brown sugar, mustard powder, salt, cinnamon. Tips: This is an uncured hind leg. Score the fat cap in a diamond pattern to allow smoke and seasoning to penetrate.

Smoker Temp: 110°C – 120°C. Target Temp: 60°C (Just warming up). Spices: Glaze with honey, brown sugar, maple syrup, and bourbon. Tips: Known as "Double Smoked Ham." You are just reheating and adding smoke flavour/glaze. Do not overcook.

Smoker Temp: 105°C – 115°C. Target Temp: 74°C. Spices: None needed (already spiced inside the casing). Tips: Do not poke holes in the casing, or all the fat and juices will drain out, leaving them dry and chalky.

Smoker Temp: 110°C – 120°C. Target Temp: 95°C (Probe tender). Spices: Savoury/Sweet BBQ rub, apple cider vinegar spritz. Tips: Cured jowl makes Guanciale, but raw smoked jowl/cheeks make incredibly rich pulled pork or burnt ends.