How to Prepare Delicious Smoked Pork Loin

Smoked Pork Loin. Before you smoke the pork tenderloin, you want to rub it down with a your choice of seasoning. If you are wanting to smoke a pork loin, like a centre cut loin roast, check out this recipe! Pork loin is a delicious cut from the back of the hog.

The pork loin is what I remembered most though, because I had never seen smoked pork loin in another BBQ restaurant. The centre loin especially, is far too lean to take long periods of smoking. In this Easy Smoked Pork Loin Recipe, we will teach you how to cook a lemon and pepper rubbed pork loin roast using the weber jumbo joe grill. You can have Smoked Pork Loin using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Smoked Pork Loin

1. You need 2-3 lb of pork loin (with fat cap).
2. Prepare 4 oz of your favorite dry rub.
3. You need 2 of tbps of olive oil or evoo.
4. It's of Brine solution.
5. It's 1/4 cup of your favorite salt (I like pink Himalayan).
6. You need 1/4 cup of brown sugar.
7. It's 4 cups of warm water.

This delicious Pork loin is one that is simple to do and. Smoked Pork Loin- Tender, Juicy, Flavorful. Father's day is this Sunday and I want to start off by wishing all of you Dads a wonderful and happy Father's Day. Being a Dad is a big deal and it's only.

Smoked Pork Loin instructions

1. Prepare pork loin by washing and trimming away any excess from the sides and bottom of the loin. You will want to keep the fat cap intact during this process..
2. Create brine solution by adding the salt, sugar, and warm water together; stir until all the sugar and salt is dissolved. You can use boiling water, but remember to let the solution cool to about room tempature before using..
3. Next step has two options. 1. Soak the meat in the brine solution over night. Make sure that the brine solution cover the entire loin. Or 2. You can inject the meat with the brine solution. I like to inject the meat with about 4-8 oz of the solution. Then cover the loin in. The brine solution and let sit at room temperature for 2 hours..
4. Next turn the loin fat side up and score the top about a half inch deep diagonal across the meat grain, making a cross hatch pattern on the top..
5. Next rub the sides and bottom (non fat side) with the olive oil making sure to get a good coverage on all side of the meat..
6. Turn you meat fat side up. Add some olive oil to the top enough to fill in the cuts and ass a generous amount of session. Let the meat sit about 20-30 mins before putting it in the smoker..
7. Place loin in the snoker. Cook time depends on size of the meat. But generally you will be smoking for 2 hours at 225 or until the internal temp teaches 145..
8. Prepaid your smoker. I like to do it 20-30 mins before I put the loin in. This give the rub some time to set before smoking. Set smoker temp for 225..
9. Once internal tempature reaches 145. Take out of the smoker, transfer to cutting board. Let meat sit for about 10 mins, then cut and serve..

Savory smoky and sweet perfectly smoked pork tenderloin with a beautiful bbq appearance. There's quite a big difference between pork loin and pork tenderloin. A literal big difference in size. This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce. This recipe uses spices that are both savory and sweet to compliment the pork and the slaw.