What’s the Best Cut of Pork for Smoking?

Smoking pork is one of the most rewarding ways to prepare meat. The slow cooking process not only brings out deep, smoky flavors but also tenderizes the meat, making it juicy and rich in taste. But to get the best results, you need to begin with the right cut. Choosing the best pork cuts for smoking can make all the difference between a good meal and a mouthwatering BBQ experience.

This guide from Wilson Farm Meats will help you explore the top pork cuts for smoking, understand what makes each one special, and learn how to get the most flavor out of your smoker. With over 150 years of farming heritage in Elkhorn, Wisconsin, Wilson Farm Meats delivers premium, locally raised pork sourced from their own Wilson Prairie View Farms in Walworth County.

Pork is one of the most popular meats for smoking because of its natural fat content, tender texture, and ability to absorb smoky flavors. Some cuts are better than others, though, especially when it comes to balancing fat, muscle, and flavor.

Smoking allows the fat in pork to slowly render, basting the meat from the inside out. With the right cuts and techniques, you can produce melt-in-your-mouth results, perfect for sandwiches, BBQ plates, or serving straight from the smoker.

Top 5 Best Pork Cuts for Smoking

1. Pork Shoulder (Also Known As Boston Butt)

Pork shoulder is hands-down one of the best pork cuts for smoking. It’s often labeled as “Boston butt” in stores, even though it’s not actually from the rear of the pig. This cut comes from the upper shoulder and has a nice balance of marbled fat and connective tissue, which breaks down beautifully during long, slow cooking.

When cooked at low temperatures for several hours, pork shoulder becomes tender and flavorful, making it the top choice for pulled pork sandwiches. The fat content ensures it stays juicy, and it’s forgiving for beginners because it’s hard to overcook.

At Wilson Farm Meats, the pork shoulder comes from heritage breeds raised locally with care, ensuring every cut is packed with natural flavor and perfect for smoking.

2. Pork Ribs (Spare Ribs, Baby Back Ribs, and St. Louis Style)

Ribs are another classic choice when looking for the best pork cuts for smoking. The three main types of pork ribs have key differences:

– Baby Back Ribs: Cut from the top part of the ribcage near the spine, baby back ribs are leaner and cook faster than other rib types. They’re meaty with a sweet, mild flavor.

– Spare Ribs: These come from the lower portion near the belly and have more fat, which means more flavor. They also offer larger bones and more meat per rib.

– St. Louis Style Ribs: This is a trimmed version of spare ribs, with the cartilage and breastbone removed for a cleaner, more uniform cut.

Smoking ribs requires a proper rub and low-and-slow cooking to fully develop that signature smoky bark and tender bite. Wilson Farm Meats provides high-quality ribs that are ideal for smoking, thanks to their well-raised pork and expert butchering practices.

3. Pork Belly

Pork belly is the cut used to make bacon, and it’s rich in fat and incredible flavor. It’s a fatty cut but smokes beautifully, creating an outer crust while remaining juicy and savory inside. Pork belly can be sliced or cubed (“pork belly burnt ends”) and smoked to perfection.

Because of its high fat content, pork belly benefits from a longer smoking process at low temperatures to allow the fat to render completely. It’s also great with glazes like honey, barbecue sauce, or a spicy rub. Wilson Farm Meats offers pork belly from heritage pigs that are free of unnecessary additives, ensuring pure, delicious meat every time.

4. Pork Loin

If you’re looking for a leaner option, pork loin is a great cut. It’s boneless, with a mild flavor and low fat content. While it’s not as forgiving as pork shoulder, it can still be smoked successfully—with the right care.

Smoking pork loin requires close temperature monitoring to prevent it from drying out. Applying a flavorful brine or marinade beforehand can help retain moisture. When done right, pork loin delivers a tender, smokier alternative for those looking for something less fatty. Wilson Farm Meats can custom-cut pork loins to fit your smoking needs, offering freshness and quality you can trust.

5. Pork Tenderloin

Pork tenderloin is the most tender cut of pork. It’s small and lean but responds well to smoking if you’re aiming for a quick-cook smoked dish. It usually doesn’t require more than 1.5 to 2 hours in the smoker due to its size and lower fat content.

Because tenderloin is so lean, it’s best to marinate or brine it before smoking. It also benefits from outside flavors like bacon wrapping or earthy rubs. Get yours from Wilson Farm Meats, where quality and expert sourcing ensure flavorful cuts, even from the leanest parts of the pig.

Tips for Smoking Pork to Perfection

Regardless of the cut you choose, there are a few tried-and-true tips that will help you master the smoking process and wow everyone at your next gathering.

Use the Right Wood

The type of wood you use can greatly influence the flavor of your smoked pork. For a classic BBQ taste, try:

– Hickory: Strong and bold, great for pork shoulder and ribs.

– Applewood: Mild and sweet, perfect for tenderloin or pork loin.

– Cherry or Maple: Delicate and slightly sweet, versatile for most cuts.

Low and Slow is the Way to Go

Smoking should be done at low temperatures (225°F to 250°F) over a long period. This breaks down muscle fibers and fat, bringing out maximum tenderness and flavor.

Don’t Skip the Rest

After smoking, let your meat rest for at least 30 minutes to allow juices to redistribute. This final step ensures the pork remains moist when you slice or pull it apart.

Use Quality Meat Thermometers

Monitoring internal temperature is key when smoking pork. A good meat thermometer helps you ensure the meat reaches safe and ideal doneness. For example:

– Pork shoulder: about 195°F to 205°F for shredding.

– Pork loin: around 145°F for slicing.

– Pork ribs: 190°F to 203°F for juicy, tender ribs.

Why Choose Wilson Farm Meats for Your Smoking Cuts?

Wilson Farm Meats in Elkhorn, Wisconsin isn’t just a local meat shop—it’s a tradition built on values, quality, and a passion for food. Being a family-owned business with over 150 years of farming heritage, they know the importance of raising animals the right way.

All pork comes from the Wilson Prairie View Farms in Walworth County and features heritage breeds known for superior flavor. When you buy from Wilson Farm Meats, you’re not only getting the best pork cuts for smoking, but also supporting local agriculture and sustainable farming practices.

Along with fresh pork, Wilson Farm Meats offers smoked specialties like bratwurst, bacon, hams, summer sausage, and more—crafted right in their Elkhorn facility. They also take custom orders and provide processing for bulk meats, making them a one-stop shop for all your smoking needs.

The knowledgeable staff at Wilson Farm Meats can help you choose the perfect pork cuts based on your recipe, experience level, and smoker setup. Whether you’re looking for thick-cut pork belly for burnt ends or a whole shoulder for pulled pork, they’ve got you covered with premium meat and friendly service.

Visit Wilson Farm Meats Today

If you’re ready to try smoking pork at home, visit Wilson Farm Meats located at 406 S. Wisconsin Street in Elkhorn, WI. Open Monday to Friday from 8:00 am to 5:00 pm and Saturdays from 8:00 am to 2:00 pm, the friendly and knowledgeable staff can guide you to the best cuts for your recipe.

Don’t forget to check out their weekly specials and Yearly Pig Sale for great deals! Whether you’re a BBQ newcomer or a pitmaster, Wilson Farm Meats has everything you need to create unforgettable meals right from your smoker.

Start Smoking Something Amazing

Smoking pork is a delicious way to enjoy quality meat, but it all starts with picking the right cut. From pork shoulder and ribs to belly, loin, and tenderloin, each cut offers unique flavors and textures. With locally raised pork from Wilson Farm Meats, you can be confident in every bite.

So fire up that smoker, choose one of the best pork cuts for smoking, and get ready to transform your next meal into a culinary masterpiece. Your taste buds—and your guests—will thank you.

Whether you’re preparing for a summer cookout, holiday feast, or simply want to try something new, Wilson Farm Meats is your go-to source for the finest pork available. Their commitment to quality, sustainability, and customer service makes them the trusted name for the best pork cuts for smoking in Wisconsin and beyond.