Fathers Day Smoked Pork Loin
Recipe: #12818
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!"
Original is 6 servings
Ingredients
- BRINE
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- WET RUB
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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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