Smoked Pork Loin
Mmmmmmmm Good. We're having this for lunch, 4th of July. Left over's for supper.
Smoked Pork Loin
Mmmmmmmm Good. We're having this for lunch, 4th of July. Left over's for supper.
Cooking Instructions
- 1
Make the dry rub. (I have the recipe for the rub in my recipe list)
- 2
Coat the pork loin with olive oil, this is a binder for the dry rub. Coat the pork loin with dry rub. Cover and let sit in the refrigerator 2-8 hours. (Letting it sit isn't necessary but I do it anyway.)
- 3
Pre heat the smoker to about 250 degrees Fahrenheit.
- 4
Add 1/2 Cup of Apple juice to small pan, fill the rest of the pan with water. (This is to help keep the meat moist while smoking) Place in smoker on rack near the heat inlet.
- 5
Smoke at 250 degrees Fahrenheit for 5 hours. (1 hour per pound). When internal tempature reaches 145 degrees Fahrenheit the loin is done.
- 6
Remove and let rest 20 minutes. Enjoy!
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