Fathers Day Smoked Pork Loin

6
Servings
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 recipe yields 6 servings
OK
  • 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 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 & Variations


  • Aluminium foil
  • Smoker

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