Imagine tender, juicy pork loin infused with deep smoky flavors, perfectly caramelized with a tantalizing BBQ glaze that makes your guests beg for seconds. This isn't just another recipe—this is a culinary journey that transforms an ordinary cut of meat into a show-stopping centerpiece that will elevate your grilling game and impress even the most discerning BBQ enthusiasts.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lb pork loin
- 1/4 cup BBQ rub
- 1 cup BBQ sauce
- Wood chips for smoking
Instructions
- Prepare your smoker by preheating it to 225°F (107°C). Select your preferred wood chips like hickory or apple wood for added smoky flavor.
- Remove pork loin from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the pork loin dry with paper towels to ensure the BBQ rub adheres properly.
- Generously coat the entire pork loin with BBQ rub, massaging the seasoning into the meat to create a flavorful crust.
- Place wood chips in the smoker's chip box or wrapped in aluminum foil with holes poked for ventilation.
- Place the seasoned pork loin directly on the smoker rack, fat side up, to allow even cooking and fat rendering.
- Smoke the pork loin for approximately
- 5 to 3 hours, maintaining a consistent temperature of 225°F.
- Use a meat thermometer to check internal temperature. Remove when it reaches 145°F (63°C) for optimal tenderness.
- During the last 30 minutes of smoking, brush the pork loin with BBQ sauce every 10 minutes for a caramelized exterior.
- Once done, remove from smoker and let rest for 10-15 minutes to allow juices to redistribute.
- Slice against the grain and serve with additional BBQ sauce on the side.
Tips
- Wood Chip Selection: Choose wood chips wisely! Hickory offers a strong, classic BBQ flavor, while apple wood provides a milder, slightly sweet undertone.
- Temperature Precision: Invest in a reliable meat thermometer to ensure your pork loin reaches the perfect 145°F, guaranteeing juicy, safe-to-eat meat.
- Resting is Crucial: Always let your smoked pork loin rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
- Rub Application: Don't be shy with the BBQ rub—massage it thoroughly into the meat for maximum flavor penetration.
- Sauce Strategy: Apply BBQ sauce during the final 30 minutes of smoking to prevent burning and create a beautiful caramelized exterior.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 35g
Fat: 8g
Saturated Fat: g
Cholesterol: 95mg
