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SMOKEHOUSE RECIPE
BACON
Type:
Batch Size:
Pork
20 lbs.
Ingredients
● 20 Lbs – Pork belly
(5 lb portions)
● Bacon Cure - For 20 lbs meat
● Topical Rub, if desired
Pro's Choice: PS Seasoning
● Maple Meat Cure (wet)
● PS Bacon Dry Rub Cure (dry)
● Big Kahuna Rub
● Hot Honey Bee Sting Rub
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers wide open.
2. Place the pork bellies on rack, fat side up, and then place them in the smoker.
3. Insert a meat probe to monitor temperature.
4. Run until internal temperature reaches 90°F (about 1 hour).
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
6. Set dampers to 2/3 closed, smoke for 2 hours.
7. Carefully remove the sawdust pan from the smoker.
8. Change to Cook mode and increase the temperature to 225°F, close dampers.
9. Run until internal temperature reaches 150°F (2-4 hours).
10. Remove bacon from smoker and rest at room temperature for 30 minutes before placing
in the fridge to cool completely.
20
Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
Total Time:
1-2 Weeks
Preparation
1. Pat the pork belly dry with paper towel.
2. Follow curing directions that come with your
bacon cure – wet cure and dry cure will have
different process and both will deliver fantastic
results.
3. Once cured, rinse the pork bellies with cold
water and pat dry with paper towel.
4. Place the pork bellies on rack lined trays and
into the fridge overnight to dry out.
5. Remove pork bellies from the fridge and rest
at room temperature while the smoker preheats.
If using a topical rub, apply at this stage.
6. Line smoker drip tray with new aluminum foil.
SMOKEHOUSE RECIPE
PULLED PORK
Type:
Batch Size:
Pork
16-20 lbs.
Ingredients
● 2 – Pork Shoulder or butts
(8-10 lb average)
● ½ Cup – Mustard
● 2½ Cup - BBQ Rub
Pro's Choice: PS Seasoning
● Brew City Mustard
● Notorious PIG Rub
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.
2. Place pork butts on separate racks in the smoker, fat cap up.
3. Insert meat probe to monitor temperature.
4. Run until internal temperature reaches 90°F (2-4 hours).
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
6. Smoke until internal temperature reaches 165°F (3-5 hours).
7. Remove pork from smoker and wrap well with butcher paper.
8. Return wrapped pork to smoker and insert meat probe.
9. Carefully remove sawdust pan from the smoker.
10. Change to Cook mode and increase temperature to 250°F, close dampers.
11. Run until internal temperature reaches 200°F (8-10hrs).
12. Remove pork from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.
Shred and enjoy.
© 2023 Pro Smoker
pro-smoker.com - Phone:
Total Time:
14-20 Hours
Preparation
1. Pat pork dry with a paper towel and trim
as needed.
2. Score the fat cap in a crosshatch pattern.
3. Slather the pork with mustard and season
generously on all sides.
4. Allow pork to rest at room temperature for
45 minutes while smoker pre-heats.
5. Line smoker drip tray with new aluminum foil.
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