Smoked Pork Loin

Smoked Pork loin is a delicious and cheap meal that feeds a crowd! Some folks tend to overcook it and it becomes dry and flavorless but never fear, here’s how to cook that perfect loin!

Let’s start by preheating our smoker to 225 degrees.

Now onto the meat….. let’s trim away any fat thats over a 1/4 inch thick. We don’t want a real fatty/chewy piece of meat and this will help keep that from happening.

Next we want to score the top and bottom of loin in a cross hatch pattern. We don’t need to go too deep, let’s go about a 1/4 inch deep. This helps render the fat and also gets that flavor down into the meat.

Now let’s coat that loin with some olive oil and season all sides of it liberally with Bo B Q Pork Rub. Smells good enough to eat already doesn’t it?!

Ok, let’s head outside and place this big guy on the smoker fat cap up.

Close that smoker up and relax! We’re gonna let this thing smoke for about 2-3 hrs but the time isn’t important, temperature is! We’re looking for an internal temperature of 145.

Once we achieve 145, we’re going to remove the loin from the smoker and let it rest under foil for 15 minutes. This rest period is important so give it a few minutes before carving!

Serve with coleslaw, baked beans, corn salad or your favorite side or salad!