60+ Recipes for Fathers Day: Brunch to BBQ
Fathers Day is an excellent opportunity to show your dad how much he means to you. It...
June 20, 2014
Categories: Loins, Authentic, Native American, Fathers Day Sunday Dinner, Smoker, No Eggs, Non-Dairy, Marinades and Brines, more
"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!"
Mix brine stiring until all is disolved.
Put pork in non-metalic container and pour brine over it.
Brine for 18 hours
Mix wet rub.
Apply wet rub over entire roast and allow to absorb for 30 minutes.
Put back in fridge for 6 hours
Smoke for 4 hours at 200°F - 225°f using hickory chips and walniut hulls ( shells ).
Check for internal temp of 165°F for med rare, it is done at this point.
Wrapped in foil for an hour to reabsorb the juices, and continue cooking, in a cooler.
Total time ~ 30 hours
Serves 6 - 5 with leftovers.