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Lunch / Dinner

Lemon-Herb Smoked Pork

A garlicky lemon and herb baste creates versatile smoked pork recipe that is easily used in other recipes.

After you invest in a smoker, a few smaller ticket items help ensure success once you fire it up. Good working thermometers for both the smoker and the meat are a must. Heavy-duty oven mitts for handling the smoker are non-negotiable. Obviously it gets hot!

As far as the spark for getting the wood chunks smoking, a charcoal chimney filled with standard charcoal work best. Lump charcoal burns too hot and fast. Start the briquets in the chimney, then dump them into unlit briquets so they burn at a slower rate.

It’s important to keep a smoker clean for flavor quality and food safety. Scrub the grates before and after smoking with a stiff wire brush, then go over them with an oiled paper towel to remove grit. For major cleaning, use grease-cutting dish soap and a jet-spray on a garden hose.

Makes

12–15 servings

Total Time

up to 13 hours

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Ingredients

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Instructions

Prepare smoker according to manufacturer’s directions.

Preheat smoker to 200°–250°.

Whisk together lemonade concentrate, water, herbs, and garlic in a large bowl.

Season pork with salt and pepper and place on the smoker rack.

Smoke pork 1 hour, then baste with lemonade mixture. Baste pork once every hour, flipping every 3–4 hours. Pork is done when an instant-read thermometer inserted into the thickest part of the pork registers 165°–175°, 8–10 hours. Rest pork at least 20 minutes before pulling with two forks.

Nutritional Facts

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