Just for clarity for those who didn't get to purchase one at the best grocery store in the world - This is the whole backstrap of the pig - outside the ribcage. Not the tenderloin on the inside of the ribcage. So if we relate this to beef cuts, this makes up the ribeye, sirloin, ny strip, 1/2 a t-bone, rib-roast, etc. Not beef tenderloin/filet mignon. (Although HEB did have prime
whole beef tenderloin priced at $9.99/lb last week)
Anyways, I cut one of these in half and brined it for 2 hours with equal amounts of kosher salt and brown sugar. Then I rubbed it with my standard homemade rub, which has a base of 1 T brown sugar, 1 T kosher salt, 1 T paprika. Stuck it in the fridge for 3 hours. Smoked it at 225 til it hit 155*, which took about 3.5 hours. I made a sauce by mixing orange juice, honey, and molasses, and cooking it on the stovetop until reduced by half. I sliced up the pork in 3/8 inch slices, drizzled sauce on it. It was excellent and 8 others agreed.
Served with fried squash from the neighbors garden, corn on the cob, and a salad.
HEB is just awesome, especially with their weekly meat specials. Before the pork loin sale, it was $1.99/lb for baby back... that's right BABY BACKS!!! Needless to say I bought 10, and have already eaten 2.