The duration required to heat a previously cooked, whole muscle cut of pork via a smoking process hinges primarily on achieving a safe and palatable internal temperature. The objective is not to cook the product, but rather to impart smoky flavor and bring the internal temperature to the recommended serving point. For example, a bone-in cut might require a different time frame than a boneless one due to density and heat distribution.
Applying smoke to this type of product offers several advantages. It enhances the overall flavor profile, adding depth and complexity beyond the initial curing process. Furthermore, the gentle heat from the smoker helps to render any surface fat, contributing to a more appealing texture and appearance. Historically, smoking served as a preservation method; in the modern context, it is primarily employed for culinary enhancement.
