- Oct 5, 2015
- 7
- 15
The local grocer had pork loin on sale, so I figured I'd make a delicious Saturday afternoon lunch.
Nothing complicated and I don't measure ingredients, so all numbers are approximate. I brined for 2 hours in 5 cups water, 1/4 cup salt, half cup sugar. Dry rubbed with my mix of half cup sugar 2 tablespoons salt, teaspoon of each Cayenne, cumin, chili powder, onion powder, garlic powder. he Tossed on the electric smoker set to 240 with hickory smoke. Hit 150 IT at 2 hours, so I pulled and let rest about 5 minutes ( more would have been better), this sliced and returned to pan to heat with homemade sauce ( ketchup, cider vinegar, brown sugar, and more of what was in the dry rub. Put on a cheap but with cheese and pickle and enjoy!
Nothing complicated and I don't measure ingredients, so all numbers are approximate. I brined for 2 hours in 5 cups water, 1/4 cup salt, half cup sugar. Dry rubbed with my mix of half cup sugar 2 tablespoons salt, teaspoon of each Cayenne, cumin, chili powder, onion powder, garlic powder. he Tossed on the electric smoker set to 240 with hickory smoke. Hit 150 IT at 2 hours, so I pulled and let rest about 5 minutes ( more would have been better), this sliced and returned to pan to heat with homemade sauce ( ketchup, cider vinegar, brown sugar, and more of what was in the dry rub. Put on a cheap but with cheese and pickle and enjoy!
