Smoked pork tails are an underrated and often overlooked cut of meat that, when cooked properly, can be exceptionally delicious. The combination of smoky flavor, tender meat, and crispy skin makes for a unique culinary experience. If you’ve never cooked smoked pork tails before, don’t worry – with the right techniques, ingredients, and a little patience, you can have finger-licking good smoked pork tails coming off your grill or smoker in no time.
Choosing and Preparing the Pork Tails
The first step is selecting high-quality pork tails. Look for tails that are meaty, with a good amount of fat. Avoid tails that look dried out or shriveled. When prepared correctly, the fatty skin should become crispy and crackling-like when cooked.
Once you’ve got your pork tails, trim off any excess fat or skin. Make sure to thoroughly wash the tails under cool running water, then pat them completely dry. Season the tails liberally with a dry rub of brown sugar, smoked paprika, garlic powder, salt, and pepper. Allow them to marinate for at least 2 hours or preferably overnight. The salty dry rub will both season the meat and draw out moisture, creating a tacky surface that will attract smoke.
Hot Smoking for Maximum Flavor
For the best smoked pork tail results, the next step is hot smoking. Set up your smoker or grill for hot smoking with a temperature between 225-250°F. Use indirect heat and your choice of hardwood like hickory, oak, or applewood. The wood chips or chunks should be allowed to smolder to produce billowing smoke.
Place the seasoned pork tails directly on the grill grates if possible. If needed, use a smoker box or foil packet with holes poked in it to contain the wood chips. Smoke the pork tails for approximately 3-4 hours, until they reach an internal temperature of at least 160°F. Spritz the tails with apple juice or cider every hour to help keep them moist.
The low slow smoking process allows the pork tails to gradually render fat and become impossibly tender. The smoke not only penetrates the meat but also adheres to the sticky exterior seasoning to give incredible depth of flavor.
Braising for Super Tender Meat
An alternative cooking method is to braise the smoked pork tails. After smoking for 2-3 hours, place the tails in a heavy pot or dutch oven with a bit of liquid like broth, apple juice, or even just water. Add spices and aromatics like onions, garlic, and ginger.
Bring the liquid to a boil over high heat, then reduce to a gentle simmer. Cover and cook for at least 1 hour, until the meat is fall-off-the-bone tender when pierced with a fork. You can cook for up to 3 hours for maximum tenderness. Turn the heat up during the last 15 minutes or so to allow the braising liquid to reduce down into a glazy sauce.
The braising breaks down the collagen in the pork tails, making them succulent and moist. Be sure not to overcook, as they can go from tender to dry and stringy. Cook just until a fork slides in smoothly.
Oven Roasting for Crisp Skin
For pork tails with an ultra crispy skin, oven roasting is the way to go. After smoking, place the tails skin side up on a wire rack set over a foil lined baking sheet. Bake at 400°F for 20-30 minutes until the skin bubbles and becomes crispy. Brush with your favorite barbecue sauce during the last 5 minutes for a sticky glaze.
The high heat of the oven will render out fat and make the skin crispy and crackling-like You still get the intense smoky flavor, while the natural pork fat bastes the meat to keep it from drying out It’s a textural match made in heaven.
Grilling for Smoky Char and Caramelization
You can also finish smoked pork tails directly over the hot heat of a grill. This adds charred bits and sweet caramelization to complement the smoky flavor. Use a two-zone fire, with direct and indirect heat areas. Avoid placing the tails directly over the coals, as the fat can cause flare-ups.
Cook over medium-high heat, turning frequently, until browned and sizzling Move the tails to indirect heat and close the grill lid to bring the internal temperature up to at least 160°F. Glaze the tails with barbecue sauce for the last 5-10 minutes The fire-licked char pairs perfectly with the tender, smoke-infused meat.
Serving Up Your Smoked Pork Tails
The possibilities are endless when it comes to serving up your succulent smoked pork tails. Here are just a few tasty options:
- Chopped in baked beans, chili, or soup
- Diced and tossed with barbecue sauce for sliders or sandwiches
- Served whole with coleslaw and fries for a smokehouse-style dinner
- Added to fried rice, stir fries, or pasta dishes
- Piled high on nachos or tacos with all the fixings
- Shredded and mixed into dips, scrambles, omelets, etc.
- On top of a fresh garden salad for a smoky, meaty twist
Don’t be afraid to get creative and play around with spices, glazes, and serving styles. Smoked pork tails are extremely versatile. Just be sure not to overcook them, as they can dry out quickly. Use a lower temperature setting or braise/roast to maintain moisture and tenderness.
With the right preparation and cooking method, smoked pork tails can be as delicious as ribs, brisket, or pulled pork. Next time you fire up the smoker or grill, consider giving flavorful, finger-licking smoked pork tails a try. Your taste buds will thank you!
Frequently Asked Questions About Smoked Pork Tails
What are the best wood chips for smoking pork tails?
The best wood chips for smoking pork tails are hickory, maple, apple, cherry, pecan, and mesquite. Hickory provides the classic smoky barbecue flavor. Fruit woods like apple and cherry impart a slightly sweeter taste.
How long does it take to smoke pork tails?
Smoking pork tails takes 3-4 hours to fully cook through and absorb maximum smoke flavor. Cook to an internal temperature of at least 160°F. Time can vary based on thickness of tails and temperature of smoker.
Can you eat the skin on smoked pork tails?
Absolutely! The skin on properly smoked pork tails becomes deliciously crispy and full of flavor. The fat renders out leaving crunchy, crackling-like skin that many people consider the best part.
What is the best way to reheat smoked pork tails?
To reheat smoked pork tails, place them in a baking dish with a little liquid like apple juice or barbecue sauce. Cover with foil and bake at 300°F for 15-20 minutes until heated through. You can also quickly reheat in the microwave.
What BBQ sides go well with smoked pork tails?
Great BBQ accompaniments for smoked pork tails include mac and cheese, coleslaw, cornbread, baked beans, collard greens, potato salad, and buttered corn. A cold brew and pie make perfect dessert pairings.
How do you store leftover smoked pork tails?
Store leftover smoked pork tails covered in the refrigerator for 3-4 days. Reheat gently