When it comes to the ideal BBQ, pork is hands-down the perfect choice. The tender meat smokes with a delicious bacon-y flavour. Not to mention, the versatility of different cuts: chops, shoulders, roasts, ribs, belly.
Now, there are many barbecue enthusiast that claim they can tell if their smoked pork is done with a look. This can sometimes lead to disappointing and potentially unsafe results. Save yourself the struggle and use a digital thermometer to check the internal temperature of your smoked meat. The thermometer reaches to the innermost area of the pork, making this the only way to accurately read the temperature of the pork and ensure that it is cooked all the way through.
Smoked Pork Temperatures & Times
Pork Shoulder
Smoker Temperature: 225 degrees Fahrenheit
Smoking Time: 8 hours
Finished Temperature: 190 degrees Fahrenheit
Pork Tenderloin
Smoker Temperature: 225 degrees Fahrenheit
Smoking Time: 2 hours
Finished Temperature: 145 degrees Fahrenheit
Pork Loin
Smoker Temperature: 225 degrees Fahrenheit
Smoking Time: 4-5 hours
Finished Temperature: 145 degrees Fahrenheit
Pork Ribs
Smoker Temperature: 230 degrees Fahrenheit
Smoking Time: 5-6 hours
Finished Temperature: 180 degrees Fahrenheit
Pork Belly
Smoker Temperature: 250 degrees Fahrenheit
Smoking Time: 6-8 hours
Finished Temperature: 195 degrees Fahrenheit
Smoked pork will continue to cook once it has been removed from the smoker. As a general rule, take pork out once the internal temperature is 5 degrees under the desired target temperature. The temperature will be right at the desired temperature by the time you are ready to dig in.
