Otherwise, it will be rubbery, chewy, and unappealing after slowly smoking. I also recommend removing the rind/skin, unless you want to grill or pour over screaming hot oil when it’s done, to get crispy crackling. Probe it for tenderness at this point it’s done when a toothpick placed into it meets no resistance all around. So I was hoping you could take my word for it and smoke the belly until it reaches temperatures above 195☏. However, I find that the meat, particularly the fat, is far from soft at this point, which is why I recommend increasing the temperature somewhat.Īt 185☏+, the fat begins to render and melt, resulting in the juiciest slice of pork you can get from a hog. Many recipes call for cooking the pork belly to 165☏ or thereabouts. Smoking time per pound: 1.5 hours per pound.Servings: 1 pound raw weight per person.When the beef reaches 160 – 165 ☏, remove it and wrap it in aluminum foil before returning it to the oven until it reaches 190 – 195☏. As with most large slabs of meat, it is best to adopt the low and slow method, which involves keeping the smoker temperature about 225 – 250☏.Īfter you’ve tried all of the approaches mentioned above, you must keep an eye on your meat thermometer. Make sure to remove any excess fat from the meat as well. We normally recommend BBQ rub, but you can use any rub you like.

Put it on your table and begin by sprinkling your favorite rub all over the piece of meat. Ensure your pork shoulder has thawed for at least a few hours before you smoke it. Thus, the optimal size is 12 pounds, which means the meat smoking time is more or less 12 hours. Pork Butt smoking time or Pork shoulder smoking time (Pork Butt is the upper shoulder) normally takes around 1 hour for every pound of meat. Rest time after smoking: 1 hour Butt, shoulder.Servings: Allow 1.5–2 pounds of raw weight per person.This means that a pig weighing 35 pounds or less will be ready in about 4 hours, a 50-pound pig would take 5.5 to 6.5 hours, and a 150-pound pig would take 17 to 18 hours. As an estimate, consider the fastest time of 7 minutes per pound or 4 hours. Regardless of size, no whole pig will ever take less than 4 hours to cook. So, to get a ballpark estimate of time, take the weight in pounds and multiply it by 7 minutes. However, a whole hog can be anything from a 20-pound suckling pig to a 150-pound entire hog, which will take dramatically different times. Now for the smoking time: 7 minutes per pound, ranging from 4 to 18 hours. The ideal way to treat a whole hog is to smoke it until it reaches 200 degrees Fahrenheit, then shred it and serve it like pulled pork. How can you know when your ribs are done? Temperatures and times for smoking pork Whole hog.How can you know when your smoked pork butt is done?.What wood chips should you use to smoke pork?.Temperatures and times for smoking pork.

Meat temp for pork chops