How to Choose The Best Pork Shoulder for Smoking

What’s the most commonly ordered meal when you hit a barbeque restaurant? You bet, the pulled pork. What makes it so good? 

 Quality Cut Matters.

Aside from a proper smoke time and temperature, it’s the fat. 

Consider purchasing your pork shoulder from your local butcher. The fresher the better. 

When purchasing your pork shoulder, look for one that is pink in color and has some marbling (that marbling is the fat that gives the pork so much flavor). Another purchasing tip: consider using a bone-in shoulder. It’ll give you the perfect “fall off the bone” roast you’re looking for.

Is There a Difference Between a Pork Shoulder and a Pork Butt?

No, there isn’t, both come from the shoulder of the pig—if your cut is labeled a pork butt, it’s higher up on the foreleg.  

How to Make Smoked Pork Shoulder

The secret to making the best smoked pork shoulder is to keep it moist. Dry pork ends up being tossed in barbeque sauces and doesn’t get the attention it truly deserves. 

In order to create a moist smoked shoulder, we recommend a pork injection using a meat injector. This is done the night prior to smoking. It’s easy to do, in fact, you can pick up a cheap injector at your local grocery store. Just toss the injection ingredients together, inject it into the pork shoulder, and let it take in all the juices for the evening. 

Pork Shoulder Temperature

After you’ve let your pork shoulder sit overnight, you’ll want to preheat your smoker. Preheat your smoker to 225°F. Smoking at the correct temperature gives the pork the best texture and the best flavor. 

A Pork Butt Recipe Secret: The Rub Down

While you wait for your smoker to preheat, rub down your pork butt with spices to really enhance the flavor. 

Spice rubs are all the rage for meats that are smoked, grilled, roasted, etc. But there’s a secret to the perfect rub: mustard. 

The acidity in the mustard will tenderize the meat. 

After you’ve coated your pork shoulder in the mustard, you can add your favorite rub to all sides of the pork. My favorite ingredients to add to a pork rub include: 

• Sweet Paprika
• Ground Pepper
• Chili Powder
• Cayenne Pepper, and
• Garlic Powder

Smoked Pork Butt: Timing is Key

Smoked pork shoulder requires patience. Not because it’s difficult to do, but because the smoking process can take anywhere between 15-20 hours.

For every pound of meat, you’ll want to leave in it the smoker for 120 minutes. The time may vary based on the consistency of your smoker and the size of the pork shoulder. 

Once your pork shoulder has reached an internal temperature of 190-201°F, it’s ready to be taken out of the smoker. 

But don’t start shredding yet. 

To lock in all the flavors, wrap the pork butt in foil and let it rest for at least an hour. 

When should you shred your Pulled Pork?

Finally, you can begin shredding your pork butt has rested for at least 1 hour and is cool enough to handle.

I usually prefer to use my hands, but you can also use two forks to shred the meat apart.

Make sure you remove any bones and excess fat from the pan and add juices or additional seasoning for that extra added flavor.

What do you serve with Pulled Pork Sandwiches?

You can always serve a traditional coleslaw, potato salad, or french fries, but the sky is the limit when it comes to the variety of BBQ side dishes that could pair nicely with pulled pork sandwiches.

Interested in brining or injecting your pork shoulder? Check out my recipes: Pork Shoulder Brine and Pork Shoulder Injection.

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Smoked Pork Butt Recipe

Smoked pork shoulder (pork butt) is one of those recipes that is a masterpiece of its own. Smoked low and slow, pork shoulder is the way to go if you’re looking for something that’s easy to make and hits your tastebuds perfectly no matter how it’s served. 

Course Smoked Recipes

Cuisine Smoked Meats

Keyword Smoked Pork Butt

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Additional Time 3 hours hours

Total Time 15 hours hours 20 minutes minutes

Servings 1 person per ½ pound

Calories 4035kcal

Author Mark Rogers

Ingredients

• 8-10 pound bone-in pork shoulder pork butt
• Yellow Mustard enough to coat exterior

Spice Rub

• ¼ Cup Sweet Paprika
• 2 Tablespoons Ground Black Pepper
• 2 Tablespoons Dry Mustard
• ½ Teaspoon Chili Powder
• ½ Teaspoon Garlic Powder
• ½ Teaspoon Cayenne Powder

Pork Injection

• 1 cup Apple Juice
• 2 tablespoons Kosher Salt
• ½ cup Water
• ½ cup Brown sugar
• 1 teaspoon Cayenne pepper
• ⅛ teaspoon of paprika
• ⅛ teaspoon of garlic powder
• 2 tablespoons Soy sauce
• ¼ cup Apple cider vinegar
• ¼ cup Amesphos phosphates

Instructions

• Prepare and season your pork shoulder a day before you are planning to smoke your pork shoulder. 
• Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour.
• Coat the entire exterior of the pork shoulder with the yellow mustard.
• Season your pork shoulder on all sides, top, and bottom, with the spice rub. 
• Preheat your smoker to 225 degrees F for indirect smoking.
• Place your seasoned pork butt on the smoker fat side up.
• Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
• Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
• Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the spice rub.

Notes

If you wish to speed the cook process up, you can pull the pork butt at 165 and wrap it in foil and put it back on the smoker in order for it to cook faster and get through the stall.

Nutrition

Serving: 1g | Calories: 4035kcal | Carbohydrates: 168g | Protein: 446g | Fat: 168g | Saturated Fat: 56g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 75g | Cholesterol: 1483mg | Sodium: 17736mg | Potassium: 9028mg | Fiber: 16g | Sugar: 136g | Vitamin A: 14633IU | Vitamin C: 23mg | Calcium: 605mg | Iron: 38mg

All you pitmasters need to check out my other recipes:

• Smoked Brisket Recipe Techniques (Temperature and Time) 
• How to Smoke Sausage on Smoker – Smoked Sausage Recipe 
• Smoked Turkey Recipe

The post Smoked Pork Butt (Pulled Pork) — Tender, Juicy, and Easy appeared first on Pit Nation BBQ.

Pork Belly comes from the same cut of meat as bacon, so you know it’s going to be delicious. If you find Pork Belly Burnt Ends on a menu at a restaurant, chances are there is only a small amount available and the demand is high. You probably won’t find it on display at your local grocery, but you may be able to ask the butcher if they have any in the back. Basically, everyone knows it’s incredible, so it’s difficult to come by, but definitely worth it.

Do you love your smoked like we do? Don’t miss these favorites, Traeger Smoked Chicken Wings, Barbacoa Recipe, Traeger Smoked 321 Ribs.

Ingredients for Traeger Burnt Ends

This is just a quick run-down, so be sure to check the full recipe for details.

• Pork Belly – If you can’t seem to locate it at the grocery, ask the butcher if they have any in the back. The final product will be cubed pork belly, but when you purchase it, it won’t be cubed. It’ll look like uncut bacon.

Seasoning Rub

Sauce

• Dark Brown Sugar – Used in the sauce, it provides part of the sugar base that will create the crust for the meat and stickiness for the sauce.
• Honey – The other part of the sugar base, honey will keep the sauce thick and sweet. It also helps even out the flavors.
• Texas BBQ Sauce – This is a less sweet version of BBQ sauce. 
• Unsalted Butter – The crisping agent, the butter will help the Pork Belly Burnt Ends have that bark that is so delicious on smoked meat.

How to Make Traeger Burnt Ends

Start by throwing together the spices for the rub. Use a fork or a whisk and get it all mixed together well. 

Take the pork belly out of the fridge and cut it into cubes. Toss the cubes with the seasoning rub and lay them out on a cookie sheet.

Preheat the smoker and add wood chips to start the smoke when it reaches 225 degrees. Place a drip pan with some water in it under the grates to catch any drippings. 

Put the pork belly on the grates (fat side up) for up to a couple of hours then transfer the cubes to a pan and top them with your brown sugar, honey, and BBQ sauce. Slice the butter and add it to the top, covering with foil and placing it back in the smoker. Stir the cubes every 30 minutes for a few hours then serve immediately once the internal temperature is at a minimum of 190.

How Long Should I Smoke Pork Belly Burnt Ends?

Once you have the pork belly prepared and the smoker temperature up to 225 F, you’ll place the pork belly directly onto the grates and smoke them until the internal temperature reaches 165 F, which should take 1-2 hours.

After you’ve added the sauce and covered the pork belly, you’ll put them back in the smoker for about two more hours until the internal temperature is between 190 F and 205 F. 

The total smoking time will likely be anywhere between 3-4 hours. It all depends on that internal temperature.

While the Pork Belly Burnt Ends are cooking, add one these side dishes to the grill.

• Grilled Corn on the Cob
• Grilled Asparagus
• For Dessert – Grilled Peaches

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Traeger Pork Belly Burnt Ends

For all you bacon-lovers out there, you have got to try this Pork Belly Burnt Ends Recipe. It’s everything you love about bacon in a delicious sauce and smoked until it melts in your mouth.

Course BBQ, Smoked Recipes

Cuisine BBQ

Keyword bbq burnt ends, pork belly burnt ends, Traeger Burnt Ends

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 1951kcal

Author Mark Rogers

Equipment

• Wood Reccomendations Apple, Pecan

Ingredients

• 4 pounds pork belly

Seasoning Rub

• ¼ cup smoked paprika
• 2 tablespoons ground black pepper
• 2 tablespoons dry mustard
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon cayenne powder

Sauce

• ½ cup dark brown sugar
• 2 tablespoons honey
• 1 ½ cups Texas BBQ sauce
• ½ cup 1 stick unsalted butter

Instructions

• Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
  
• Slice refrigerated pork belly into 1 ½ inch cubes.
• Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
  
• Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
• Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
  
• Transfer Pork Belly cubes to an aluminum pan and top with brown sugar, honey and BBQ sauce
• Slice butter and add to top
  
• Cover with aluminum foil and place back on the smoker at 225 F.
  
• Stir Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
• Serve immediately. Store leftovers in refrigerator

Nutrition

Serving: 225g | Calories: 1951kcal | Carbohydrates: 58g | Protein: 31g | Fat: 178g | Saturated Fat: 68g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 79g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 867mg | Potassium: 937mg | Fiber: 4g | Sugar: 48g | Vitamin A: 3356IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 4mg

The post Traeger Burnt Ends Recipe appeared first on Pit Nation BBQ.

From their smokey, slightly sweet taste to their juicy, tender texture, there is a lot to love about these ribs.

Traeger Ribs Ingredients

Double check the recipe card to make sure you include all of the ingredients because this is just an overview. 

Be sure to get the ingredients needed for both the spice rub and the sauce. These ingredients, when paired together, create an incredible taste that you don’t want to miss.

• Spare Ribs – Grab two racks. You can always cook more if you need more.
• Mustard – Yellow mustard will do the trick for these ribs.
• Brown Sugar – You can give your ribs a sweet touch with the addition of brown sugar.
• Honey – Nothing like a bit of honey to enhance the taste even more.
• Unsalted Butter – Cut your butter into chunks for this recipe.

Seasonings

• Sweet Paprika – It adds color and flavor to these ribs.
• Ground Black Pepper – A little bit of pepper goes quite a long way.
• Dry Mustard – It gives these ribs that zesty flavor.
• Garlic Powder – You can never have too much garlic. This is a must for the ribs.
• Chili Powder – Bring color and flavor to your ribs with a bit of chili powder.
• Cayenne Powder – Just a bit of this will add a slight kick without making the ribs too spicy.

You will also need the ingredients to prepare the homemade barbeque sauce. It’s much better than using any bottled brand you can find in the stores.

What Is the Traeger 3-2-1 Ribs Method?

The 321 method is a step-by-step process commonly used when preparing ribs in the smoker. It involves smoking the ribs for three hours on the pellet grill, two hours of wrapping them in foil on the pellet grill, and then an additional hour of cooking the ribs on the pellet grill unwrapped with a generous amount of barbeque sauce added to both sides of the meat.

It’s a surefire way to ensure you have fall-off-the-bone ribs ready to serve at the end of the night. Because this process takes time, it’s a good idea to start cooking your ribs earlier in the day.

How to Make Baby Back Ribs on Pellet Grill

Prep your ribs the night before. Use your knife to get rid of the silverskin membrane, and then apply mustard to your ribs, using it as a binder. Once you’ve applied the mustard, add your seasoning blend to every side of your ribs, place the bag of ribs in the fridge, and allow everything to marinate overnight.

The next day, set your smoker to 225°F. When it reaches the ideal temperature, put your ribs on the smoker with the meat side up, allowing them to smoke for three hours.

Remove your ribs from the smoker, place the meat side up on your foil, add your brown sugar, honey, and butter, and then seal your foil before placing the ribs back on the smoker for an additional two hours.

After two hours, open the foil, brush both sides of your ribs with the homemade BBQ sauce, and put them right back on the smoker for the last hour. Of course, you can leave them on a bit longer if you want your sauce to get nice and thick. Remove from the smoker, let sit for about 10 minutes, and then serve.

Wood Pellets – Cherry or Apple?

When it comes to these savory ribs, using apple or cherry pellets will work well. Cherry wood creates this incredible sweetness that enhances the taste of the ribs, making them both sweet and savory but not too sweet. The same thing goes for using apple pellets.

The fruit-flavored pellets add a slight touch of sweetness to anything you prepare in the smoker, meaning either option would be great when you prepare these Trager 3-2-1 Ribs.

Nothing beats the taste of these incredible Traeger Ribs. Follow the simple 321 cooking method to get tender meat that melts in your mouth.

Cook ‘em up and serve them with your favorite sides, such as a baked potato, grilled asparagus, grilled corn on the cob, and coleslaw and you will have the perfect barbeque meal.

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Traeger 3-2-1 Ribs

Traeger 3-2-1 Ribs prepared with simple ingredients and cooked low and slow for meat that falls off the bone.

Course Smoked Recipes

Cuisine American

Keyword Traeger 3-2-1 ribs

Prep Time 2 hours hours

Cook Time 6 hours hours

Servings 6

Calories 1288kcal

Author Mark Rogers

Ingredients

• 2 racks spare ribs
• yellow mustard
• brown sugar
• honey
• 1/2 cup unsalted butter cut into chunks

Seasoning Rub

• 2 Tablespoons sweet paprika
• 1 Tablespoon ground black pepper
• 2 Tablespoons dry mustard
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne powder

BBQ Sauce (KC BBQ Sauce)

• 3 cups ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup dark brown sugar packed
• 1/2 cup molasses
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon smoked paprika
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground mustard

Instructions

Two hours ahead of smoking (or the night before)

• Prep your ribs by removing the silverskin membrane from the backside of the ribs using a knife and paper towel to pull it off completely. Cut away breast bone and trim ends of rack.
• Mix together seasoning ingredients, apply mustard for a binder to the ribs, and season all sides of the ribs generously. Set in the fridge.

Day of smoking

• Preheat smoker to 225°F.
• Place the ribs directly on the smoker meat side up. And smoke for 3 hours or until the internal temperature of your ribs has reached 165°F.
• Take the ribs off the smoker and place them meat side up onto a double layer of foil, sprinkle with brown sugar, and drizzle with honey and pats of butter. Crimp edges of foil together to get a good seal. And place it back onto the smoker for 2 hours. Or until the internal temperature is 205°F.
• After two hours, remove the ribs from the foil and brush both sides with your BBQ sauce. We love our Kansas City BBQ Sauce for this recipe.
• Put the ribs back on the smoker for 1 hour or until the sauce has thickened up to your preference.
• Remove from the smoker and allow to rest 10-15 minutes before serving.
• Store leftovers in refrigerator

Nutrition

Calories: 1288kcal | Carbohydrates: 78g | Protein: 50g | Fat: 88g | Saturated Fat: 33g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1828mg | Potassium: 1714mg | Fiber: 3g | Sugar: 66g | Vitamin A: 3024IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 6mg

The post Best Traeger 321 Ribs Cooking Method appeared first on Pit Nation BBQ.

BBQ Pork Belly Ingredients

• Pork Belly – Look for a package of about 3-3 ½ pounds of pork belly.
• Brown Sugar – Use this ingredient to add a slight hint of sweetness to such a savory cut of meat.
• Salt – Use kosher or sea salt, whichever you have on hand.
• Paprika – Add some color to your pork belly with a bit of paprika.
• Garlic Powder – Easily enhance the taste of your pork using some garlic powder for that savory taste.
• Dry Mustard – The dry mustard adds a hint of zestiness to every bite.
• Black Pepper – You can’t go wrong with adding a bit of black pepper to your dry rub.
• Chili Powder – It pairs well with the rest of the ingredients and also adds color to the meat.
• Ground Cumin – Don’t forget the cumin! It brings a bolder taste to the pork belly.

What Is Pork Belly?

Pork belly is an exceptional cut of meat loaded with incredible flavor. Although it’s fattier than other parts of the pig, the excess fat brings more flavor to the dish, making this a great cut of meat to serve as an appetizer or the main course with your favorite BBQ sides.

Tips for Smoking Pork Belly

• Put effort into selecting the ideal cut of pork belly to ensure that it will taste amazing when prepared. Look for a hearty cut of pork belly with a bright pink color instead of a deeper, darker color. If it looks gray, steer clear.
• You can smoke skin-on or skinless pork belly, whichever you prefer. I would recommend getting your pork belly with the skin attached because it contributes to the flavor of the meat.
• Use a meat thermometer to check the internal temperature of your pork belly. You can do this to ensure it’s cooked and to avoid overcooking it because you don’t want the pork to get tough.

How to Prepare your Traeger Smoked Pork Belly

Want to know how long to smoke pork belly? The process begins with you combining your seasonings for the dry blend and whisking them together. Remove your skin and slice scores through the fat with a super sharp knife before putting your pork belly on a sheet pan and applying the dry rub to both sides.

Set your smoker to 225 F and put an aluminum drip pan under your grates to catch the pork drippings. Put your pork fat side up on the grates and begin smoking for a minimum of three hours. Check the internal temperature of the pork, which should reach 160 degrees F.

Remove your pork belly, sit it on a wire rack, and allow it to rest for 15 minutes before slicing and serving it.

Sides to Serve with your Traeger smoked Pork Belly

You can serve anything you want with Smoked Pork Belly, but if you’re looking for a few good ideas, these are just some of the many sides that will taste great with this cut of meat:

• Baked Beans: The sweet yet savory taste of baked beans will compliment the pork belly well, making it an excellent side to serve.
• Mashed Potatoes: Pull out your favorite potatoes, boil them, and then combine them with salt, pepper, butter, and milk to prepare the creamiest mashed potatoes.
• Coleslaw: Another great side to serve with the pork belly is a creamy coleslaw. You can make it how you like it, preparing it in advance, so it has time to chill in the fridge before you serve it with the pork belly.

With sides like these, you can have a full meal ready for the family to enjoy.

Prepare a simple seasoned Smoked Pork Belly in no time. With the perfect blend of ingredients and enough time in the smoker, you will have juicy and tender pieces of pork to enjoy.

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Traeger Smoked Pork Belly (Barbecued)

Enjoy the savory taste of this Traeger Smoked Pork Belly full of incredible flavor. Dip it in your favorite homemade barbeque sauce.

Course Smoked Recipes

Cuisine American

Keyword Smoked Pork Belly

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Refrigeration 1 day day

Total Time 1 day day 4 hours hours 10 minutes minutes

Servings 6

Calories 1421kcal

Ingredients

• 3-3 1/2 pounds Pork Belly

Seasoning Rub

• 1/4 cup Brown Sugar
• 2 Tablespoons Kosher or Sea Salt
• 2 Tablespoons Paprika
• 1 Tablespoon Ground Black Pepper
• 1 Tablespoon Dry Mustard
• 2 teaspoons Garlic Powder
• 2 teaspoons Chili Powder
• 1 teaspoon Ground Cumin

Instructions

• Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk
• Prep the pork by removing the skin (if it is still attached). Slice scores through the fat but not through the flesh with a very sharp knife to cross-hatch throughout the entire fat layer on both sides. 1-inch apart and ¼ inch deep
• Place the pork belly on a sheet pan and add a liberal amount of rub on the belly, rubbing it into all the crevices
• Bring the temperature of your smoker up to 225 F. Place an aluminum drip pan with a few inches of water under the grates to catch drippings
• Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 160 degrees F, which will take 3 to 4 hours
• Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes
• Slice and eat right away, or chill, cut into chunks and crisped up on the grill or pan fried for a few minutes on each side
• Store leftovers in refrigerator

Nutrition

Calories: 1421kcal | Carbohydrates: 11g | Protein: 25g | Fat: 141g | Saturated Fat: 51g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 66g | Cholesterol: 191mg | Sodium: 100mg | Potassium: 561mg | Fiber: 1g | Sugar: 9g | Vitamin A: 331IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg

The post Traeger Smoked Pork Belly (Barbecued) appeared first on Pit Nation BBQ.

This recipe is easy to make, but oh so flavorful. If you’re looking for a great recipe to make for an easy weekend lunch, this is the perfect recipe. Let’s take a closer look at how to make smoked bologna.

What Are the Ingredients to Smoke Bologna?

Smoked bologna is something that is so easy to make because the ingredients are so simple. You probably have all the spices on hand.

• Bologna chub
• Yellow mustard
• Ground black pepper
• Garlic powder
• Onion powder
• Cayenne pepper
• Paprika
• Cumin

How to Smoke Bologna

The first thing you want to do is set your smoker to 180 degrees F. While that’s happening, mix your seasonings in a bowl and set aside.

Cut your chub bologna in a crisscross pattern, 1 inch apart and 1 inch deep.

Next, slather the mustard on the outside of the bologna and then sprinkle liberally with your seasoning.

Place on the smoker grate and smoke at 180 degrees F for 2 hours.

Increase the temperature to 325 degrees F and cook until the internal temperature reaches 165 degrees F and the char on the outside of the bologna is to your taste.

Remove from the smoker and let set for 10 minutes. Slice and serve immediately or chill for later.

How Long Do You Smoke Bologna?

The exact time will depend on how charred you like your bologna. You will need to smoke it for two hours before increasing the temperature. You then smoke for roughly another hour or until the meat is as charred as you like.

What Do You Serve with Smoked Bologna?

Smoked bologna makes a delicioius sandwich. You can put it between two slices of bread or on a hamburger bun along with your favorite sandwich toppings. You can also serve it like any other smoked meat with your favorite sides such as cole slaw, baked beans, or even mac and cheese.

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Smoked Bologna

If you’re looking for a great recipe to make for an easy weekend lunch, smoked bologna makes the perfect sandwich.

Course Lunch, Main Course, Sandwich, Smoked Recipes

Cuisine American

Keyword Smoked Bologna

Prep Time 5 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 8 people

Calories 878kcal

Author Mark Rogers

Ingredients

• 5 pound Bologna chub
• Yellow mustard for binder
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper
• 1 tablespoon paprika
• ½ teaspoon cumin

Instructions

• Preheat smoker to 180°F
• Combine the seasonings in a small bowl
• Slice the bologna chub in a cross-hatch pattern, 1-inch apart and 1-inch deep.
• Apply yellow mustard to the outside to act as a binder and sprinkle the seasoning rub over the outside liberally.
• Place the chub onto the Traeger grill grates and smoke for 2 hours at 180°F.
• Increase the temperature to 325°F and cook for another 1 to 1 ½ hours until the bologna chub is at 165°F and charred to your preference.
• Remove and let sit for 10 minutes, slice and serve immediately or chill for later.

Notes

If there is an outer casing on the bologna chub, remove prior to adding mustard. Can be stored in the refrigerator for up to 7 days.

Wood Pellet Choices: Apple, Pecan, Cherry

Nutrition

Calories: 878kcal | Carbohydrates: 17g | Protein: 43g | Fat: 70g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 30g | Cholesterol: 170mg | Sodium: 2722mg | Potassium: 917mg | Fiber: 1g | Sugar: 13g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 4mg

The post Smoked Bologna appeared first on Pit Nation BBQ.

You can smoke a whole pork butt and end up with enough meat to feed an army.

Smoked pork butt is a huge hit in the Southeast, especially in Western North Carolina.

Get your Traeger smoker going. It’s time to smoke some butt.

Why is pork butt such a popular cut for smoking?

Pork butt is great because it has fat throughout. That means that while the meat slowly smokes, the fat will keep it moist and impart flavor into the meat. Pork butt can also be found rather inexpensively, meaning you can feed a large crowd for very little money.

What goes good with smoked pulled pork?

Smoked pork is so good with coleslaw, potato salad, baked beans, and a slew of other summer side dishes. Here are a couple of side dish favorites from the site:

Homemade Creamy Cole Slaw Recipe

Easy Instant Pot BBQ Baked Beans

Smoked Mac & Cheese

Of course, you will also want a good pairing sauce which I highly recommend the Carolina Mustard Sauce on our website.

What are the ingredients to make smoked pulled pork?

You do not need anything fancy for this smoked pork butt recipe. This is a simple, straightforward recipe that you’ll love making over and over again. Here’s what you’ll need:

• Pork Butt (Shoulder) 
• Yellow mustard 
• Brown sugar 
• Sea salt 
• Cracked black pepper 
• Garlic powder 
• Dried onion 
• Paprika 
• Ground mustard 

How do you make this Traeger Pulled Pork?

The first thing you want to do is set your smoker to 225 degrees F.

Next, use a paper towel to wipe down the pork butt to remove excess moisture and bone fragments.

Trim the fat to a ¼ inch thickness.

Mix the brown sugar and seasonings in a small bowl.

Cover the pork butt in yellow mustard and then cover in the spice mixture.

Place in the center of the smoker, cover and smoke until the internal temperature reaches 195 – 205 degrees F.

Remove from the smoker and double wrap in aluminum foil. Allow the meat to rest for 1 hour before shredding.

Remove the bone from the meat and use your hands to shred the meat, removing any fat and gristle as you work.

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Traeger Pulled Pork

This easy & delicious Traeger Pulled pork goes great on sandwiches and pairs well with your favorite summer bbq side dishes.

Course BBQ

Cuisine American

Keyword smoked traeger pulled pork

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 12 people

Calories 289kcal

Author Mark Rogers

Ingredients

• 8-10 pound Pork Butt Shoulder
• ½ cup yellow mustard
• ⅓ cup brown sugar
• 3 tablespoons sea salt
• 2 tablespoons cracked black pepper
• 2 tablespoon garlic powder
• 1 tablespoon chopped dried onion
• 1 tablespoon paprika
• 1 tablespoon ground mustard

Instructions

• Preheat smoker to 225° F
• Wipe down the pork butt with a paper towel to remove any moisture or bone fragments. Trim fat covering to within ¼ inch thickness
• Mix together dry ingredients in a small bowl
• Slather yellow mustard over the entire pork butt and season the entire pork butt with rub blend
• Place pork directly on grates, centered within the smoker. Close the lid and smoke the pork until you have an internal temperature between 195-205° F.
• Remove the pork shoulder from the smoker and double wrap in aluminum foil and allow to rest for at least an hour before shredding
• Pull the bone from the pork and shred with your hands, discard any chunks of internal fat or gristle.

Notes

• Serve with Carolina Mustard Sauce
• Wood Pellet Choices: Signature Blend, Apple, Pecan, Cherry

Nutrition

Calories: 289kcal | Carbohydrates: 2g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 2000mg | Potassium: 675mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg

The post Traeger Pulled Pork – This Recipe is a Crowd Pleaser appeared first on Pit Nation BBQ.

Even if you’re new to smoking meats, this easy double smoked ham recipe will leave you questioning how you’ve eaten ham any other way. 

While there’s nothing wrong with a traditional ham basted and baked for your holiday or Sunday dinner, you’re here because you’re looking for a twist on a classic meal. 

Our favorite sides that go well with smoked ham is smoked macaroni & cheese, sweet homemade cornbread, and my easy-to-make creamy coleslaw.

Is a smoked ham a fully cooked ham?

You have to really read on the label to find out. If the words smoked, baked, or cured are on the label, then yes, it’s going to already be cooked. You’ll still need to heat it for the best flavor and taste.

Best Type of Ham To Smoke

First things first, the type of ham you choose is important. For this recipe, you’ll want a cured ham like a holiday ham (also known as a spiral ham).

I recommend shopping for a ham that has “fully cooked” or “ready to serve” on the label. 

That’s where the name of the recipe—a double-smoked spiral ham—comes from, you’re going to smoke it again.  

Ingredients

To make this double smoked ham you’ll need the following ingredients (most can be purchased on Amazon): 

• Your smoker
• Foil
• Your favorite smoking wood—I recommend fruit woods like these on Amazon. 
• Brown Sugar
• Honey
• Cinnamon
• Cloves
• Worchester sauce 

How To Smoke a Double Smoked Ham

When smoking a ham, you want to keep your heat low. Low and slow is the key to a tender, flavorful ham. Preheat your smoker to 225°F.  Remember, this ham is already fully cooked, so it doesn’t need high heat. 

How Long To Smoke A Ham

Size matters when it comes to cooking your ham. Typically, your safest plan is twenty minutes per pound of ham. You want the ham to reach 140°F. The smaller the ham, the faster it will cook. 

Remember to account for the time the ham will need to rest. After the ham is removed from the smoker it should rest uncut for thirty minutes. 

My Glaze for my Smoked Ham Got Too Hard,  What Do I Do Now? 

I make my ham glaze while my ham is almost done cooking. Timing is key. If you’ve removed your glaze from the heat for too long and it has hardened, simply return it to the heat to loosen it up just enough to be able to pour it on the ham. 

How do you heat up a pre-cooked ham without drying it out?

You do have to be really careful when you’re reheating your ham so you don’t dry it out. The easiest way to do this is to cover it with foil and heat it low and slow in the oven.

Putting your oven to about 275 degrees and heating is a great temperature. You should count on 10 minutes or so per pound to reheat.

How do you moisten a dry ham?

If you notice that your ham is dry, there are things that you can do to help add a little moisture. Just add in some water or other liquid to the pan to help put a bit of moisture back into the meat.

Is the glaze on ham supposed to be sticky?

Most times, yes. This all depends on what ingredients are in it. If you use a brown sugar glaze, the brown sugar will start to caramelize as it gets hot and will create a tacky glaze on top of the ham.

You will find my easy ham glaze recipe here.

Should I remove skin from ham?

Not necessarily. When you’re smoking the ham on the grill, the rind of the ham can be a great barrier from the elements as well as a good way to keep in the smoke and other flavors.

Plus, if you like pork rinds, you can even keep the skin from the ham and cook it up and make your very own pork rinds at home.

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Smoked Ham Recipe With a Brown Sugar and Honey Glaze

Even if you’re new to smoking meats, this easy double smoked ham recipe will leave you questioning how you’ve eaten ham any other way. 

Course Main Course, Smoked Recipes

Cuisine American

Keyword smoked ham

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 -10

Calories 942kcal

Author Copyright 2020 Recipes For Dads

Ingredients

• 8-10 pound spiral ham
• 1 cup light brown sugar packed
• ½ cup honey
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Instructions

• Preheat your smoker to 225 degrees f.
• Place the ham, cut side down, directly on the grill grates.
• Close the lid and smoke the ham for 1.5 hours.
• Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.
• When the ham is almost done cooking, prepare the glaze. In a small saucepan, combine all of the glaze ingredients. Cook over medium heat, stirring frequently with a whisk, just until the glaze comes to a boil. Remove from the heat immediately.
• Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto it’s side and brush liberally with the brown sugar honey glaze.
• Remove from smoker and tent with aluminum foil and allow to rest for 30 minutes.
• Serve immediately with the drippings from the cast iron skillet on the side, if desired. 

Notes

If glaze hardens, return to heat to loosen

Nutrition

Serving: 1g | Calories: 942kcal | Carbohydrates: 47g | Protein: 126g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 363mg | Sodium: 5561mg | Sugar: 46g

The post How to Smoke A Ham For Your Holiday Dinner appeared first on Pit Nation BBQ.

Don’t forget to check out my techniques for smoking brats or grilling brats (both with recipes)!

What type of beer do you soak brats in?

A light beer such as Miller Lite or Bud Lite is a great option. You don’t want the flavor of the beer to overpower the flavor of the sausage. You want it to compliment the flavor. Avoid dark ales, such as Guinness.

What’s the purpose of a beer bath for brats?

The purpose of the beer bath for brats is to keep them juicy while keeping them warm. You don’t want your smoked brats or grilled sausages to lose all their juiciness by keeping them warm using a dry-heat method. Of course, the beer will also add great flavor.

Should you boil brats in beer before cooking?

No! You never want to boil brats in beer before or after grilling or smoking. All the wonderful flavor from the sausage will leach out into the beer. This defeats the purpose of a delicious sausage. What you’ll be doing with this beer brat bath is steaming. This will not cause the flavor to leach out.

What are the ingredients to make a beer brat bath?

You simply need two ingredients, ale and onions. That’s it. Remember that you want to choose a lightly flavored beer as a dark ale would overpower the flavor of the sausage.

How do you make a beer brat bath?

You’ll need an aluminum pan to pour your beer and onions into. Once your sausages are cooked, add your pan to the smoker and place your sausages into the bath. You can soak the sausages in the beer bath for 20 to 30 minutes.

This should give you plenty of time to get the rest of your items fixed and for your guests to arrive.

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Beer Brat Bath

A beer brat bath adds great flavor and keeps the sausages warm without drying them out. This recipe couldn’t be easier.

Course Main Course

Cuisine American

Keyword Beer Brats Bath

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 51kcal

Author Mark Rogers

Ingredients

• 2 cans of ale
• 2 onions peeled and sliced

Instructions

• Pour ale into an aluminum pan and add the sliced onions.
• Once the brats are smoked, add the brats to the beer bath and place the pan on the smoker or grill grate.
• Keep warm in the beer bath for 20 to 30 minutes.

Nutrition

Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 5mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Beer Brat Bath (Brat Hot Tub) Recipe appeared first on Pit Nation BBQ.

You can use this marinade recipe on this Smoked Pork Chops Recipe as well. It’s the perfect addition to that grilled smoky flavor.

It’s no surprise that cooking up pork on the grill or smoker is a favorite. This is because grilled pork tends to be tender and holds in the tastes of marinade very well.

I’ve been relying on the ease of this pork marinade recipe for years and get a ton of compliments on it every time I make it.

How do you make a marinade sweeter?

This simple marinade recipe only has 1/4 cup of brown sugar in it so if you wanted to up the sweetness, you could always add in more. I always recommend that people use it as written in the directions first and then make the alterations or changes that they want to try after that.

Can I marinate pork chops then freeze uncooked?

You bet. If you want to meal prep ahead of time, you can marinate the pork chops then throw them in the freezer for later. Typically they’ll be good for up to 3 months of time and be ready to toss on the grill once they’re unthawed.

Should pork chops be marinated?

Absolutely. Marinating the pork chops will give them so much flavor. Put them in the marinade for a minimum of 1 hour and on up to 4 hours if they’re a thick cut.

Ingredients needed for Pork Marinade

• soy sauce
• Worcestershire sauce
• dijon mustard 
• garlic
• brown sugar 
• pepper 

How to make Pork Marinade

1. Combine all ingredients in a bowl and whisk until combined.
2. Add pork to a pan or resealable bag.

Simple, right? Now that you know it’s so easy to make a marinade for your pork, you have to give it a try.

What do you do with leftover marinade?

Since I’m using this for pork, I actually don’t keep the leftover marinade. I use it for that specific recipe and then toss it out.

Can you make this marinade and freeze it for later?

I suppose you could but I’ve never tried it. Since it takes just 5 minutes to make, I’ve never had an issue of making it right then and there. I’ve found the fresher the recipe, the better.

Can you use pork marinade on other types of meat?

Some people might but I don’t. I think that it’s important to use a specific type of marinade with that specific type of meat. Pork for pork, chicken marinade for chicken, and beef for beef are all my rules of thumb.

This doesn’t mean you can’t try it, but the ingredients of the marinades are made specifically to pair with the natural flavors of the meat.

Why is my pork marinade so salty?

Make certain that you’re paying attention to the sodium levels of the ingredients that you’re adding as well as what your salt tolerance is. The last thing that you want to have happened is to ruin your perfectly smoked pork chop because you feel that it’s too salty to eat.

You can easily use a low sodium soy sauce as an option to cut down on the salt content.

Tips for Using a Pork Marinade

The main thing to keep in mind when marinating pork is that it really does depend on the thickness of the meat. For thinner pieces, one hour is going to be fine. For thicker cuts of pork chops, up to 4 hours is my recommendation.

Sides That Go Great With Pork Chops:

Curious about what sides pair well with pork chops? You can’t go wrong with this smoked mac and cheese recipe, grilled potato wedges, or these easy Instant Pot baked beans!

Delicious Pork Recipes

• Smoked Pork Tenderloin – With a Sweet & Spicy Kick
• Smoked Pork Shoulder – Fall Apart Pork Butt Recipe
• Million Dollar Smoked Pork Belly

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Pork Chop Marinade for Grilling, Smoking or Baking

This is a simple and fast pork chop marinade recipe for grilling.

Course Marinade

Cuisine American

Keyword Pork Chop Marinade, Pork Marinade

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 88kcal

Author Mark Rogers

Ingredients

• ½ cup soy sauce
• ¼ cup Worcestershire sauce
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• ¼ cup brown sugar
• 1 teaspoon pepper

Instructions

• Add all the ingredients to a bowl and whisk together.
• Put the pork in the bag and store in the fridge.

Nutrition

Calories: 88kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1835mg | Potassium: 228mg | Fiber: 1g | Sugar: 16g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

The post Best Pork Chop Marinade With Simple Ingredients appeared first on Pit Nation BBQ.

By smoking brats at low temperature and not over direct heat, your brat’s casing won’t burst — all those flavors and juices stay locked into the meat.

Smoked Bratwurst

I love a good grilled brat — or pan-fried, air fried, etc. — but smoked brats are my top choice.

Instead of searing the brats, I use a smoker to heat the brats with a “low and slow” method. Although “slow” for smoking brats, it still isn’t very long.

Best wood to use when smoking brats?

• Smoking brats with apple or cherry wood takes the flavor of the brats to the next level by absorbing some of the smoke.

How to Make Smoked Brats

Making smoked brats is easy, but there are a few things you should note about the recipe:

• You always want to cook your brats to reach an internal temperature of 165°F.  If you overcook the brats, the casing will split, and all the juices mentioned above will be gone.
• If you’re worried about keeping the brats warm but don’t want to overcook them, you can keep them warm in the beer brat bath .
• When checking the temperature of the brats, insert your thermometer at the end of the brat to avoid letting all those juices escape.
• For the best flavor, soak your apple/cherry wood chunks in water. This ensures that the woodchips have enough moisture not to burn.
  
  

Smoked Brats Recipe

While you’re at the grocery store for your next BBQ, grab the following:

• Six Bratwurst
• Brat buns
• Whole-grain mustard
• Sauerkraut
• Cans of beer — any kind of ale will do 2
• Two onions; and
• An aluminum pan

If you are using a charcoal smoker – preheat your smoker (and the coals) to 225°F.  Peel and slice your onions. 

How long does it take to smoke brats?

Place your brats onto the smoker, as well as the water-soaked wood chunks. You’ll want to smoke the brats until they reach an internal temperature of 165°F. Brats usually only take 45-60 minutes in the smoker.

While your brats are on the smoker, combine the beer and onions in the aluminum pan.

Once your brats have reached the correct internal temperature, remove them from the smoker grates and add them to the beer bath. Place the aluminum pan back on the grates and let the brats soak for 20-30 minutes before serving.

I warned you this recipe couldn’t be easier.

Serving Smoked Brats

Traditionally, bratwursts are served with mustard (whole grain mustard is ideal, but yellow mustard or spicy brown work, too)

We like options in our house. I love to enjoy my brats hot dog style with some beer cheese and mustard — but occasionally, some sauerkraut is an excellent topping, too.

Curious about what sides pair well with these beer-soaked brats? You can’t go wrong with this smoked mac and cheese recipe or these easy Instant Pot baked beans!

Print

Smoked Brats with Beer Bath

Smoked brats at low temperature and not over direct heat will allow those flavors and juices to stay locked into the meat.

Course Lunch, Main Course

Cuisine American

Keyword smoked beer brats, smoked brats, smoked bratwurst

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 494kcal

Author Mark Rogers

Ingredients

• 6 Bratwurst
• Brat buns
• Whole-grain mustard
• Sauerkraut
• 2 cans beer ale
• 2 onions peeled and sliced

Instructions

• Preheat smoker to 225 degrees F.
• Place brats on your smoker and add water-soaked apple or cherry wood chunks on top of hot coals.
• While brats are smoking combine beer and onions to an aluminum pan and set aside.
• Smoke the brats until an internal temperature of 165 degrees F is reach, normally takes 45-60 minutes.
• Remove brats from smoker grates and add to the beer bath. Place beer bath back on grates and allow brats to soak for 20-30 minutes before serving.

Notes

Brats can be kept warm soaking in the beer bath.

Nutrition

Serving: 6people | Calories: 494kcal | Carbohydrates: 47g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 1261mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 4mg

The post How to Smoke Brats Soaked In Beer Bath appeared first on Pit Nation BBQ.