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Pork Loin Question

post #1 of 6
Thread Starter 

Hello, I will be smoking a bacon wrapped 5lb pork loin for the holiday. I am newer to smoking and I'm lookin for some advice on a good homemade rub. I will be using mesquite wood off a local tree. Any ideas would be appreciated. Thanks and happy smokin

post #2 of 6

I prefer to keep things simple.  For example, I did some country style ribs this afternoon rubbed with just salt, pepper, and brown sugar.  Apply smoke & heat & viola!  Dinner!  Let the smoke & meat speak for themselves. 

 

If you like a little kick, add some red pepper flakes or cayenne.  Some like dry mustard in that mix as well.  Mostly depends on personal taste. 

 

Make sure that mesquite you plan on using is seasoned.  You don't want that loin tasting like creosote!  And don't forget the Q-view (pix)!!!

 

Cheers!

post #3 of 6

...and don't over cook it. 145 to 150º tops, then wrap it in foil for a 1/2 hour or so.  Look into getting Jeffs Rub and Sauce. Good stuff.

post #4 of 6

I agree with Flash get Jeff's rub and sauce recipes they are great and I usually smoke mine to 148-150 then let it rest before slicing

post #5 of 6

With the new USDA safe temp for pork I would pull it out at 145 & let it rest for 5-10 minutes. It will be juicier.

post #6 of 6
Thread Starter 

Thanks for all the good advice.

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