Maintaining low smoker and oven temperatures is the key to achieving the most tender and moist smoked pork. When the pork has reached 180 degrees, all the fat should be rendered, and the meat should pull apart easily. You can cook the entire time in the smoker, but the smoked flavor will be very strong. If you do not have a smoker, use our oven method in the note below.
Smoky bacon and barbecue sauce perfectly balance the oysters' briny flavor in this easy-to-make recipe from chef Chris Schlesinger.Also try: Grilled Clams with Garlic, White Wine, and Tomatoes; Southeast Asian-Style Grilled Shrimp with Aromatic Herbs