Smoked Pork Loin
Looking for a delcious smoked pork loin recipe? I have been making this one for years and have perfected it! It juicy, smoky and simple to make.The apple cinnamon sauce is the perfect accompaniment for this smoked pork loin. While the pork loin is resting make this quick and easy sauce to serve with the pork.
Ingredients
- 4 - 6 lbs whole pork loin 2.3 kg
- 3 tbsp salt
- 4 tbsp mustard
- 3 tbsp hot sauce
- 2 tbsp BBQ Seasoning
Instructions
- You’ll want to begin by preheating your smoker to around 165°F degrees. Note: If you’re using frozen pork loin, make sure you allow time for it to defrost.
- Remove all the excess fat, silver skin (membrane) from the outside of the loin.
- While the smoker is heating up, use this time to season and tenderize your pork. Next, you’ll want to grab a small sharp knife and diagonally make cuts over the fatty layer of the pork.
- Apply a binder of mustard and hot sauce. Then, rub the whole loin with the dry rub. If you have time, leave it wrapped overnight in the fridge. If not, let it sit in the fridge for at least an hour.Remove from the fridge and let it sit for about 30 minutes to come to room temperature.
- Place your pork loin in the smoker, fat cap side up. Insert the temperature probe. Smoke at 165F for the first 1½ to 2 hours, then up to 250F until the internal temperature hits 150F (about 2-3 more hours).
- Spritz with a mixture of 50/50 apple cider vinegar and water
- Once the internal temperature reaches 150°F, remove your pork loin from the smoker and rest for 30 minutes.