Fathers Day Smoked Pork Loin

26h
Prep Time
4h
Cook Time
1d 6h
Ready In


"A wonderful smoked pork loin that would make any father proud. This is my original recipe created on 6/14/2014. Be sure to not let your smoker drop below 200°F during the smoking process. I used a vertical water smoker for this recipe but any type smoker should suffice. Remember when smoking the temp is more important then the time!"

Original is 6 servings
  • BRINE
  • WET RUB

Nutritional

  • Serving Size: 1 (360.6 g)
  • Calories 668.5
  • Total Fat - 28.6 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 220.7 mg
  • Sodium - 5007.4 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 1.5 g
  • Sugars - 11.6 g
  • Protein - 81.5 g
  • Calcium - 38.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 2 mg

Step by Step Method

Step 1

Mix brine stiring until all is disolved.

Step 2

Put pork in non-metalic container and pour brine over it.

Step 3

Brine for 18 hours

Step 4

Mix wet rub.

Step 5

Apply wet rub over entire roast and allow to absorb for 30 minutes.

Step 6

Put back in fridge for 6 hours

Step 7

Smoke for 4 hours at 200°F - 225°f using hickory chips and walniut hulls ( shells ).

Step 8

Check for internal temp of 165°F for med rare, it is done at this point.

Step 9

Wrapped in foil for an hour to reabsorb the juices, and continue cooking, in a cooler.

Step 10

Step 11

Total time ~ 30 hours

Step 12

Serves 6 - 5 with leftovers.

Tips


  • Aluminium foil
  • Smoker

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