Quick note: You don’t need to brine this cut before your smoke it, but if you would like to give brining pork loin a try, my recipe for Cider Brined Pulled Pork has a awesome brine that would taste amazing with this pork loin. Slice against the grain and serve warm to your hungry guests. Remove the pork from the smoker and allow it to rest for 10-15 minutes under a tent of foil. Close the lid and smoke until the internal temperature reaches 145 degrees F. Smoke! Once the pork is trimmed and seasoned, place it directly on the grates of your smoker.Sprinkle liberally on all sides with my Best Sweet Rub. Rub the pork with olive oil and ensure it is evenly coated. Scoring gets the fat cap to render down as it cooks and gets more seasoning into the meat. Because this pork loin is such a thick cut, it is difficult to get flavoring and seasoning to the center. Finish prepping by using a sharp knife to score through the fat cap about 1/4 of a inch deep in a diagonal pattern. Trim excess fat that is over 1/4 inch thick. My go-to smoker is my Camp Chef SmokePro, but you can use whatever is on your patio. Follow these 5 steps to get your pork loin smoked to perfection. The best way to smoke a pork loin is to get is prepped correctly and keep your smoker nice and low. Not only does this make the most amazing smoked pork loin rub, but it’s great on chicken, salmon, veggies, and more. You can buy this rub in 6- or 12-oz bottles, and you can even get a 2-pound bag for refills. If you’d like to make your own at home, check out my post for my Best Sweet Rub.īetter yet, head on over to Patio Provisions and stock up on your own Hey Grill Hey Signature Sweet Rub. This rub combines 8 different seasonings that come together to make a wonderfully sweet, and slightly spicy rub. This pork loin goes from good to great with the addition of my amazing sweet rub. My recipe for Grilled Pork Tenderloin with Beer and Mustard Glaze is one of my favorite ways to cook pork tenderloin. This cut is long and thin, and it makes for an extremely delicious meal. It is the most tender portion of the pig, and it doesn’t have a very strong “pork” flavor. Pork tenderloin, on the other hand, is cut from the muscle that runs through the central spine of the pig. If you’re looking for these smaller portions that have already been sliced and are ready to cook, check out my recipe for Smoked Pork Chops here. Pork loin is a large cut of meat that can be further cut into smaller slices, known as pork chops or pork steaks. Pork loin is a center cut loin chop cut from tissue along the upper side of the rib cage. They are actually cut from two different parts of the pig, and they taste and cook quite different. Pork Tenderloinīelieve it or not, pork loin and pork tenderloin are not the same, and they cannot be substituted in a recipe. Personally, apple wood and pork are a winning combo in my book, but feel free to experiment with wood flavors or whatever you have on hand. I love cooking pork loin roast with my signature sweet rub (make your own using this recipe, or buy a bottle pre-made from Patio Provisions) and smoke it with a mild fruit wood like apple or cherry. Keeping the temperature nice and low in your smoker ensures that this roast doesn’t dry out and maintains moisture. I set my smoker to 225 degrees F and smoke for 2-3 hours. Temperature is everything with this roast. It doesn’t have a ton of fat, but it has enough to keep it juicy while it is on the smoker. This pork loin roast is an awesome roast to cook when you have a crowd to feed. So fire up that smoker, grab some of my Sweet Rub, and let’s get cooking! It’s juicy, easy to make, and only requires a few ingredients. This Smoked Pork Loin is the perfect roast to make for the entire family or when a group of friends come over for a backyard BBQ.
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