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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.