Do leave a 1/4″ of fat cap on for moisture and flavor. Rinse the pork loin in cool water and pat dry with paper towels to remove all moisture. Total time: 4 hour – Prep time: 1 hour – Smoke time: 3 hour – Serves: 8 peopleġ. Oak is also good because oak trees produce the acorns that hogs love to nibble on. The wood chips can be either oak or apple, or whatever you have access to. I like to think of it as the tofu of the meat world. Pork is a mild meat that takes on intense flavors really well. This recipe uses spices that are both savory and sweet to compliment the pork and the slaw. Spiced Smoked Pork Loin with Apple Cabbage Slaw Just be sure to thoroughly rinse the brine off and dry the pork before applying the rub. The recipe here can be prepared with brined or fresh pork loin. You will need 1/2 cup salt + 1/2 sugar to a gallon of water for the brine. If you want to brine, then by all means go ahead. I don’t brine these cuts, as these muscles don’t really need any extra breaking down. I take exception to a loin or the tenderloin. Brining helps to control that by breaking down the muscle tissue. Pork can dry out and become chewy if even slightly overcooked. While I am not a huge fan of brining meat, I do often brine tougher cuts of pork overnight in a water, salt, and sugar bath. The small amount of fat is what makes the loin juicy and a little less finicky with cook time. It smokes just fine, but I really prefer the additional fat and flavor in the loin. The tenderloin has almost no fat, is mild in flavor, and extremely tender when cooked properly. It is also a larger cut and better priced. In this recipe you will use the loin which has a slightly more pronounced pork flavor than the tenderloin. These muscles are quite soft and tender, unlike the butt or the shoulder roast cuts. Both are very lean muscles near the center of the back that actually don’t get much of a workout. There are two different cuts that come from what is referred to as the loin. This recipe should work fine with any smoker but it might be a good idea to check your pork loin often since your smoker can cook the meat faster or slower that what mentioned in the instructions. I’ve tested many of my recipes also on other smokers like Traeger, Pit Boss and Bradley smokers. I recommend using the Masterbuilt Digital Electric Smoker with the meat probe thermometer or the Masterbuilt Bullet Charcoal Smoker. You can smoke this on either an electric or charcoal smoker. For this recipe, if you can get your hands on a heritage breed pork loin you will not be disappointed. Pigs that move all day have leaner meat, but still have enough fat to flavor the muscle.
CHAR BROIL SMOKER RECIPES PORK LOIN FREE
I am especially enamored with free range pigs that roam the countryside feasting on acorns that drop from the oak trees. Pigs, or hogs, have so many edible parts with varying intensities of flavor and texture. When it comes to pork, I have the utmost respect for the nose-to-tail movement that does not waste a bit of the animal. The plentiful pig is a gift that keeps on giving. Spiced and Smoked Pork Loin Recipe 4 - 273 vote
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