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Author Topic: Smoked Pork Loin BBQ  (Read 617 times)

Offline ChrisSmolinski

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Smoked Pork Loin BBQ
« 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:


Yum!
Chris Smolinski
Westminster, MD
eQSLs appreciated! csmolinski@blackcatsystems.com
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Offline Terry

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Re: Smoked Pork Loin BBQ
« Reply #1 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. :)
QTH Florida's Treasure Coast, near Stuart 100 mi N of Miami Grid locator EL97uf
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73,
Terry