The duration required for smoking a lean cut of pork depends on several interconnected variables. These include the target internal temperature, the smoker’s consistent heat level, and the size and shape of the specific cut being prepared. Failure to adequately consider these factors can result in either undercooked or excessively dry results.
Achieving a successful smoked product necessitates understanding the interplay of time and temperature. Monitoring the meat’s internal temperature with a reliable thermometer is crucial for food safety and optimal texture. Mastering this balance allows for a flavorful outcome, preventing harmful bacteria and ensuring a pleasing mouthfeel. Historically, smoking was employed for preservation, but modern application focuses on flavor enhancement.