Fathers Day Smoked Pork Loin
Created by Shadows1 on June 20, 2014
- Servings: 6
- Prep Time: 26h
- Cook Time: 4h
- Recipe #12818
Ingredients
- BRINE
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1/4 cup salt
- 1 tablespoon cayenne
- 4 to 8 ounces beer
- Water to cover
- 4 pounds pork loin
- WET RUB
- 2 tablespoons brown
- 1 teaspoon granulated sugar
- 2 tablespoons paprika
- 1 tablespoons cayenne
- 2 tablespoons beer
- 2 tablespoons prepared mustard (wet mustard spicy brown )
How to Make
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Step 1: Mix brine stiring until all is disolved.
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Step 2: Put pork in non-metalic container and pour brine over it.
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Step 3: Brine for 18 hours
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Step 4: Mix wet rub.
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Step 5: Apply wet rub over entire roast and allow to absorb for 30 minutes.
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Step 6: Put back in fridge for 6 hours
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Step 7: Smoke for 4 hours at 200°F - 225°f using hickory chips and walniut hulls ( shells ).
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Step 8: Check for internal temp of 165°F for med rare, it is done at this point.
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Step 9: Wrapped in foil for an hour to reabsorb the juices, and continue cooking, in a cooler.
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Step 10:
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Step 11: Total time ~ 30 hours
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Step 12: Serves 6 - 5 with leftovers.
Nutritional Facts
- 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