Pork neck from hickory smoke

Ingredients for 6 servings:

• 2 ½ kg pork neck
• 5 tsp salt
• 3 tsp paprika powder, hot
• 2 tsp cane sugar
• 2 tsp black pepper
• 2 tsp mustard powder
• 1 tsp caraway powder
• 1 tsp garlic granules
• 1 tsp onion granules
• 1 tsp coriander powder
• 1 tsp oregano, dried
• ½ tsp chili powder
• 4 tbsp barbecue sauce for glazing
• 3 handfuls of smoking chips (hickory wood chips)
• Water to soak the smoking chips

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 6 hours; Total time approx. 1 day 6 hours 30 minutes

In the smoker or kettle grill

The day before, mix together all the spices for the rub. Rub the meat vigorously on all sides. Leave in a freezer bag in the refrigerator overnight. One hour before grilling, soak the wood chips in water and remove the meat from the refrigerator. Preheat the smoker or kettle grill to 125°C and place a drip tray filled with water under the grill. Place the meat on the grill and close the lid. For the first hour, place the wood chips on the embers to create smoke. When the meat has reached an internal temperature of 60°C, brush it with the BBQ sauce. The roast is ready when it has reached an internal temperature of 75°C. Depending on the temperature in the grill and the size of the meat, this can take between five and seven hours.