Reply to "Pork neck"

pagsMember

I've had pork neck, but not from my smoker. It was delicious. With all the bones, I would think you should approach it like a rack of ribs. I think the therm would be affected by all the bones.

Smoke it then use the toothpick test to determine when it is ready to pull from the smoker. With loin back ribs at 235* I begin to toothpick test at about 3.5 hrs. I couldn't guess when the pork neck would be ready so begin to test early enough to make sure you're on top of it.

Good idea on the neck. Let us know how it turns out. I'd like to give it a try.

7/8/1610:56 AM

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