Smoking pork made simple.
My BBQ recipes use what I refer to as the K-I-S-S cooking method,
which stands for "Keep It Simple Smoking." I infuse smoke into the pork
early in the cook, then transfer it to the oven to lock
All of my pork recipes start with
a marinade or dry rub, and are smoked using a
variety of wood chips.
Before wrapping with foil and finishing in the oven, I always add a little soda to steam the
Give my recipes a try and let me what you think.
Patrick's Pork Recipes
Equipment and supplies you'll need for my BBQ recipes.
Other than a quality cut of pork,
a smoker and all the ingredients,
these items will make your BBQ session a whole lot easier!
- Thermometer: Use a digital meat thermometer
to monitor the internal temperature of the pork, ensuring it's cooked
to perfection and safe to eat.
- Aluminum Pans: Use disposable aluminum pans
to catch drippings, making clean-up easier and preventing flare-ups.
- Aluminum Foil: Use these to wrap the pork during
cooking, which can help speed up cooking or maintain moisture.
- Basting Brush: Brush on marinades, sauces,
or mop to keep the pork moist and add extra flavor as it smokes.
- Heat-Resistant Gloves: Don't get burned! Protect
your hands when handling hot meat,
wood, or adjusting
- Fireproof Tongs / Spatula: Smokers get HOT!
Manipulate the pork and add wood chips without the risk of burns.
- Spray Bottle: Fill it with apple juice, cider
vinegar, or other liquid to spritz the pork periodically, adding
moisture and enhancing the "bark".
- Meat Injector: Inject marinades or flavorings
directly into the pork for deeper flavor penetration.
- Cutting Boards and Knives: Have a dedicated
cutting board and sharp knives for handling cooked pork to avoid
- Apron or Old Clothing: Making BBQ can be a
messy job. Don't wear your best white polo when tending to the smoker!
Make foolproof BBQ pork! Start cooking
the pork in a smoker, then transfer to the oven to finish cooking!
Pork stops absorbing smoke at 140°F, and the smoke ring stops forming
at around 170°F.
Temperature check... pork
can be pulled, or shredded, when it reaches an internal temperature
of around 195-205°F. At these temps, the collagen and connective
tissues in the meat have broken down, making the meat easy to separate.