AgriTalk Brings in Favorite Pork Chefs for #PORKWeek

( Thomas Flory )

If you want to take advantage of the beautiful weather this weekend, there’s no better time to throw some pork on the smoker. AgriTalk host Chip Flory brought in his two favorite pork chefs on Thursday – his son, Thomas Flory, and son-in-law, Dave Carolan, to discuss their tips on smoking pork.

Chip shares a few ways to go pork butt in the crockpot, too. “The key is to let it go low and long,” he says. 

Thomas and Carolan shared a few of their favorite ways to prepare pork, including these tips from Thomas for pork butt on the smoker.

1. Create a rub with some Dijon Mustard, brown sugar, garlic salt, onion powder and red pepper flakes, just for a little bit of a kick to it. 


Photo by Thomas Flory.

2. Rub that mixture on the pork butt about 24 hours before and let it sit in the refrigerator. The more time it can soak in, the better, Thomas says. 

3. Take the pork butt out of the fridge after 24 hours and let it warm up for about an hour. Thomas says the colder the meat, the more smoke you’ll get penetrating. Because of this, a lot of people like taking it straight from the fridge. During that hour the pork is sitting, he likes to inject it with some apple juice and then salt and pepper it right before it goes on the smoker. 

4. Put the pork butt on the smoker on high heat for an hour.  He recommends placing the meat fat side up at 380 degrees Fahrenheit for an hour so the marinade can create a nice, dark bark, he says.

5. After one hour, turn it down to 225 degrees and cook until it hits 160 degrees internally. 

6. Then, take it off the smoker and wrap it in tinfoil as tight as you can to keep the juices inside. Before wrapping it, Thomas likes to pour a little apple juice, a bit of olive oil and Worcestershire sauce on it, he says.

7. Then, put it back on the smoker and let it do its thing until it reaches an internal temperature of 205 degrees.

8. Once the pork butt is done, let it rest for an hour. 


Photo by Thomas Flory.

“Pork can be prepared so many different ways,” Chip adds. “This is a beautiful way to go about cooking those awesome pork products but don't be too intimidated. Just follow some of these instructions from Dave and Tom. Get out there and have some fun this weekend.”

We know that nothing can replace World Pork Expo, but we will be uniting together June 1-6 for PORK Week across all of our Farm Journal platforms to elevate the important role the pork industry plays in feeding the world. Share your stories and post photos on social media using #PORKWeek to help us honor the pork industry. From “AgDay TV” to “AgriTalk” to “U.S. Farm Report” to PorkBusiness.com and everything in between, tune in and join us as we acknowledge the most noble profession there is: feeding people.

More from PORK Week:

What’s Trending? Smoking Pork

Ready to Please Your Crew? Try These 5 Pulled Pork Favorites

Q&A Series: Pig Farmers Open Up About the Future

 
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