Second try at Pork Loins- wonderful!!!!
We smoked 4 loins tonight- they were awesome!
I love how this #1 has helped me be a better cook and we enjoy everything!!
We don't brine and they are great!
Smoked Pork Loins
Trim off sinew and gristle.
Rinse, rub 1 side with yellow mustard and your favorite dry rub. Ours is pictured below.
Tie up any thin ends so loin is same diameter.
Flip and repeat. Place in plastic closed container in refridge for 1-4 hours.
About 90 minutes before mealtime place in smoker with 3 oz wood placed in foil "boat". We use 2 oz hickory and 1 oz cherry chips. Place foil pan of water next to burn box.
This time we had 4 loins- put two on top shelf , two on bottom. Bottom shelf was ready about 10 minutes faster.
When IT is 150 reverse sear on grill or in broiler to brown, (3-4 min/ side).
Wrap in foil and towels for minimum 30 minutes.
Pictures below: Rub, before and after smoking, then the one that shows juice around the meat is after resting, then slices of 1/2 loin.
Happy Smokin!!
