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General Category => Bacon, BBQ, Beef, And More => Topic started by: ChrisSmolinski on April 16, 2017, 2300 UTC

Title: Smoked Pork Loin BBQ
Post by: ChrisSmolinski on April 16, 2017, 2300 UTC
Pork loin was on sale at the store, so I bought one:

I like to lay it on butcher paper or parchment paper before adding the rub, less of a mess:

The rub is a super sekret recipe of 57 different herbs and spices... OK, it's a bottled rub from the supermarket:

I cut the loin in half to make smoking easier, and applied the rub:

Then put in giant 2.5 gallon zip lock bags and stashed in the fridge overnight:

Then smoked at 225F for about 4 hours:

Yum! But it is not done yet:

Wrapped in aluminum foil, then put in a slow (175F) oven for another 4 or 5 hours, then removed when it was time to eat:

Nice bark, and a pink smoke ring. If you tried smoking the entire 8 hours, it would be dried out:

Title: Re: Smoked Pork Loin BBQ
Post by: Terry on April 20, 2017, 0053 UTC
Looks great. I did a pork loin Sunday also. Bit of a change from an Easter ham. Used the same sooper sekret rub as you.
I put a 50-50 mix of white wine and apple juice in a squirt bottle to spray it. Use it on ribs also. Hickory for the smoke.
I like well done pork done well. :)