There's good smoke in the
mountains...just the right amounts of
seasoned oak and hickory make our sweet smoke
fragrance for our meats. Long before the
party begins....Pok-E-Joe's begins slowly
smoking the meats at 190 to 210 degrees for
12 to 16 hours...yes, it's a long time,
but the flavor makes it absolutely worth it.
Our spice rubs not only season the meat, it
cures it too, developing a crust around each
tender slice.
