Smoked Meats Recipe
Savory smoked meats from the Fatback Pig Project in Eva, Alabama.
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Ingredients
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Meats
Method
Smoking Process
- 1
Prepare the Meat
Trim excess fat from the pork shoulder and brisket. Rinse the ribs and sausages under cold water and pat dry.
- 2
Season the Meats
Rub the pork shoulder and brisket with a mix of your favorite spices (salt, pepper, paprika, garlic powder, and brown sugar). For the ribs, apply a dry rub of salt, pepper, and your preferred spices.
- 3
Set Up the Smoker
Preheat the smoker to 225°F (107°C). Add wood chips (such as hickory or apple) to the smoker box for flavor.
- 4
Smoke the Meats
Place the pork shoulder and brisket in the smoker. Smoke for approximately 4-6 hours, or until the internal temperature reaches 195°F (90°C) for the pork and 205°F (96°C) for the brisket. Smoke the ribs for about 3-4 hours at the same temperature.
- 5
Cook Sausages
Add sausages to the smoker during the last hour of smoking, cooking until they reach an internal temperature of 160°F (71°C).
- 6
Rest and Serve
Remove all meats from the smoker and let them rest for at least 30 minutes before slicing. Serve with your favorite barbecue sauce.