Smoked Pork Loin in Old Smokey

Thanks guys!! Can't wait until I can build a more reliable smoker.  Waste a lot of wood in that old thing but you use what you got and I'm used to it.

Just realized I forgot to post my method.  I went a little heavier on the Cayenne Pepper and Chili Powder but I like a good spice to my stuff.  This is what I suggested to the women I work with that wanted the recipe to take home to their husbands after they tried.  Definitely open to any constructive criticism or suggestion on improvements to my recipe.
2 Cups brown sugar

1 ½ Cup Table sugar

1 Cup Paprika

½  Cup Garlic Powder

½ Cup Chili Powder

½ Cup Salt

¼  Cup Onion Powder

¼ Cup Ground Black Pepper

2 TBSP. Crushed Cayenne Red Pepper

For a little more spice increase Cayenne to ¼ Cup.  You can also go up to 2 Cups Table Sugar to sweeten it up.

Combine ingredients in a gallon Zip Lock bag or container with lid and shake until all ingredients are mixed.  Apply generously to both sides of meat wait for it to have a wet look before placing in smoker.

Cook in pan with Apple juice in the bottom uncovered for two hours for smoke flavor at 200-225 degrees.  You can also place directly on rack for smoke flavor and inject at 40 mins and 80 mins with a mixture of rub and Apple juice.  Wrap meat or cover pan with foil after 2 hrs.  Smoke for 1.5 hrs covered.  Uncover and let smoke for 45 mins or until internal temp is 150 degrees.  Remove and wrap let sit for 30 mins before cutting.

gary s said:

 
Sounds good,   Just MHO  you don't need juice underneath,  I do do water pan's at all  I will spritz with Apple Juice

Gary

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I will have to try that.  That was a first for me doing it like that.  Loins were on sale for $1.69 a pound so I decided it was a good time to experiment.