Pork loin is a very versatile cut of meat for barbecueing. They can be smoked whole, or stuffed with cheese, peppers, vegetables, etc. Care must be taken not to over-cook it and make it dry .
Smoking the pork loin
Rinse and dry
Rinse the pork loin and pat it dry.
Rub it
I like to use Seven Flags Food's Grillin' Mud for pork loin. It's a wet rub that combines a marinade and a rub in one package.
Smoke to 150 degrees, no higher
Put the pork loin in a 225-degree pit over a clean fire. Keep an eye on the internal temperature. Pork loin should be cooked to no higher than 150-degrees internal temperature. Cooking it to a higher temperature can dry out the meat.
Slice and serve
Here is the finished pork loin. It can be sliced and served immediately after being rmoved from the pit.Enjoy!
