Smoked Pork Loin
I have prepared pork loin in different fashions, but I had never attempted to smoke it, don’t ask me why. Since the missus is taking a brief staycation for the Labor Day, she asked me for ribs and I found out that rather than having the tradition couple racks of baby ribs in the freezer, we were down to one. Next to it was the pork loin and I went “hmmm, why not?”
The trick for a good pork loin lies in the injection. Mine is rather simple: half a stick of butter, a heaping tablespoon of granulated garlic, a teaspoon of salt, and a heaping tablespoon of black pepper. Microwave all that and start abusing the loin like you were a bad guy in a horror movie and you have the dumb blond chick as victim.
The butter injection will ooze out some. Let it fall in the tray and cool off. when no more oozing occurs and the butter is not napalm, use it to rub the loin all over till you feel you are in a cheap porn movie. We finish with the rub combination of our liking which in my case is salt, granulated garlic, McCormick Grill Mates Brown Sugar Bourbon Seasoning and this time and as requested my the missus, a bunch of black pepper.
I smoked it for the first hour around 200 with wet hickory chunks and the wrapped it for another hour. It was just plain paranoia that made me check the internal temperature after 2 hours and found out it was more than ready.
The picture does not do justice, but I was too hungry to get the good camera so you get smartphone pic.
The butter does wonders inside keeping it moist and tender. I will probably do more stabby-stabby with the injector next time