Do this for 10-14 days. For my marinade, I used apple juice, honey, brown sugar, oregano, black pepper, and Traeger’s chicken and pork rub. How to Smoke a Pork Loin. How Long to Smoke a Pork Loin. 12 Tips and Tricks on Smoking a Pork Loin. We used a two pound loin, and it smoked about two hours. For a Whole30 approved version of this recipe, simply omit the sugar. Using a smoked pork loin rub can be a great help for adding flavor to pork. Bring on the brine and make an easy Smoked Pork Loin with Spice Rub Relax. Squeal Like a Pig BBQ has reverse engineered the best pork rubs in the world and walks you through how to make it at home! It doesn’t over power to let the meat's … I smoked the shoulder for 4 hours at 250 degrees, then double wrapped it in foil with crushed pineapple top & bottom. Put the bowl with the pork loin into the fridge for about 4-6 hours or overnight is even better. Set aside. Smoked pork loin is like the culinary equivalent of a smoking hot guitar solo. Def. Remove loin from brine and pat dry. I am going to triple this and save it for future uses. It’s perfectly sweet from the brown sugar and white sugar with a punch of flavor from the garlic, chili and cumin. You can trim the fat off if you want. Pork loin is a relatively lean cut of meat compared to other proteins. While the smoker is preheating, remove the pork loin from the refrigerator, and place on the counter. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. This is a great rub we love to use because it is so versatile. The smoking process will leave them a bit pink in the middle, but that is normal. Once the pork reaches temp, carefully remove from the grill to a cutting board. Loins are roast sizes and it is perfect for smoking. Yes, use it all. Our Very Own Barbecue Pork Rub. A few minutes before you are ready to smoke the meat, take the pork loin out of the fridge and place it on a … It is delicious when smoked with a sweet and savory dry rub. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I use an electric smoker and add applewood chips. Seal and refrigerate. Flip the bag over every day or so to make sure all sides are treated evenly through the curing process. Prepare the wet rub by mixing the olive oil with the sugar and seasonings. The loin sliced so nicely and each fairly crunchy and flavorful slice had the rub taste. Place the rubbed pork loin into a bowl with a lid. I love this rub as it made the pork loin very juicy and tender. Using a smoked pork loin rub can be a great help for adding flavor to pork. A two pound loin will provide about four generous servings. Heat your grill to 450 degrees, place pork loin in the center of the grill. Once the grill is preheated, place the pork loin directly on the grate, and allow to smoke for approximately two hours. not spicy just right. Place the meat in a seal-able bag Scoop any cure that did not adhere to the meat into the bag. This Sweet Pork Dry Rub is balanced with dark brown sugar for that extra kiss of molasses, and is tempered with garlic, onion, chili and cayenne powders. This Dry Rub Recipe is perfect for any type of pork! Pork Rub. Yet, it’s smoky from the addition of Smoked Paprika. I like to pull mine at 140ºF since the loin will continue to cook as it rests. https://www.myketokitchen.com/keto-recipes/keto-bbq-dry-rub You will end up with a wet paste to slather on the pork loin. Smoking a pork loin can take anywhere from 2 to 3 hours to fully cook. 1 Rub. Facebook Pinterest Print Email. If you have the skin on, score it first before you put on the rub or ask your butcher to do it for you. https://mrecipes.com/smoker/pork/pork-chops-brined-dry-rubbed If you want the pork to be pulled for sandwiches, you can smoke it for 5 hours until it reaches an internal temperature of between 195 to 200°F. I grew up spending summers on my grandfather’s hog farm. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Smoked Pork Loin Back Ribs. Let’s start with the meat. To do this, simply run your knife diagonally through the fat cap in approximately 3/4-inch slices. For the best experience on our site, be sure to turn on Javascript in your browser. Place the pork loin directly onto the grates of the smoker and smoke for roughly half an hour per pound (in this case, 2.5 hours), or until the internal temperature of the pork reaches 145 degrees Fahrenheit when tested with a meat probe. In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. You want to pull the loin at 140-145ºF. https://www.thespruceeats.com/top-pulled-pork-rub-recipes-335785 Rub the surface of the loin with oil. https://bushcooking.com/recipes/double-brine-smoked-pork-loin Pat the pork loin rub over the entire surface of the meat (if some of the rub gets into the crevices and the sears it will be even tastier). A thick layer of spice rub will not only give great taste, but also add a coat of crunchy texture to the outside of the smoked pork. Preparing to smoke a pork shoulder, I injected the shoulder with 14 oz of vegetable broth and a tablespoon of Old Bay seasoning, then generously covered the shoulder with the dry rub. Once the grill is preheated, place the pork loin directly on the grate, and allow to smoke for approximately two hours. 2 1/2 pound pork tenderloin; Directions: Combine spices in a small bowl, rub mixture evenly on pork loin making sure it is coated well. Let the pork loin sit in the brine refrigerated for 6-12 hours. Disclaimer and Disclosure, While I know most of us aren’t having large gatherings at the moment, this is a perfect recipe for a family barbecue in the backyard. How To Make The Best Smoked Pork Loin . Prepare the wet rub by mixing the olive oil with the sugar and seasonings. Please enter your email address below. Once the pork comes to temp, carefully remove it from the grill to a cutting board. While the smoker is preheating, remove the pork loin from the refrigerator, and place on the counter. teaspoon dried oregano or Italian seasoning, Grilled Pork Chops with Maple-Bourbon Glaze. Recipe by Chief Jack. First up is my. Step 3: Apply your sauce. 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