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Post by dagriz on Jan 14, 2008 19:17:48 GMT -5
Smoked Pork Loin
15 +/- lean whole pork loin cut into 1” thick slices. Rub both sides liberally with dry rub. Work spices into meat on both side. Places slices on pan, cover with plastic wrap and let sit in refrigerator for a minimum of 24 hours
Heat smoker to 225 degrees using 100% pure hard wood charcoal, NO KNIGSFORD,. ETC
Once smoker is heated to proper temperature place meat on racks so pieces do not touch. Fill bottom moisture pan with ½ water and ½ beer
Use soaked hickory woods chunks that have been soaked in water at least 24 hrs. Cover the charcoal with wet hickory chunks and keep temperature between 200 and 225 degrees. . Every 15-20 minutes place a double handful of water soaked chips on top of the hickory. Use a mixture of apple and elder wood chips, soaked in water for 24 hrs
Smoker loin for 1& ½ hrs, turn pieces over after 45 minutes. Spray liberally with apple juice 10 minutes before turning pieces over and once again 10 minutes before taking out of smoker
Dry rub: 2 tbsp paprika 5 tsp salt 2 tsp onion salt 2 tsp onion powder 2 tbsp cayenne pepper 2 tsp garlic powder 1 & ½ tsp White pepper 1 & ½ tsp Ground Black pepper 1 tsp Thyme 1 tsp Oregano 1/2 tsp sage
Mix rub spices together well before applying. If necessary make double batch to insure sufficient rub
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