Pork Neck from Hickory Smoke

Summary

Ingredients

• 2 ½ kg pork neck

For the spice mix: (Rub)

• 5 teaspoons salt
• 3 teaspoons paprika powder, hot pink
• 2 teaspoons cane sugar
• 2 teaspoons black pepper
• 2 teaspoons mustard powder
• 1 teaspoon caraway powder
• 1 teaspoon garlic granules
• 1 teaspoon onion granules
• 1 teaspoon coriander powder
• 1 teaspoon oregano, dried
• 0.5 teaspoon ½ chili powder

Also:

• 4 tablespoon barbecue sauce for glazing
• 3 handfuls smoking chips (hickory wood chips)
• Water to soak the smoking chips

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Instructions

1. Mix together all the spices for the rub the day before. Rub the meat vigorously on all sides. Leave to steep in a freezer bag in the refrigerator overnight.
2. Soak the woodchips in water 1 hour before grilling and take the meat out of the refrigerator.
3. Preheat the smoker or kettle grill to 125 ° C and place a drip tray filled with water under the wire rack. Place the meat on the wire rack and close the lid. For the first hour, place the woodchips on the embers to create smoke.
4. When the meat has reached a core temperature of 60 ° C, it is coated with the BBQ sauce. The roast is ready when it has reached a core temperature of 75 ° C. Depending on the temperature in the grill and the size of the meat, this can take between five and seven hours.