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Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as mush as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water if necessary. The finished pork is great on sandwiches with your favorite barbecue sauce.
Units: US | Metric
Serving Size: 1 (327 g)
Servings Per Recipe: 18