Smoked Peppered Pork Loin

[BGKYSmoker]

Did a small pork loin couple weeks ago for my road trip to KY this weekend. Normal liquid brine cure, rubbed down with black pepper before smoking.

Loin is a small one.

smpokloin.jpg

• BGKYSmoker
• May 7, 2015

loin1.jpg

• BGKYSmoker
• May 7, 2015

 

[fester]

LOOKS GOOD ! WHAT TEMPS SMOKER & FINAL INTERNAL?

 

[BGKYSmoker]

Simple brine.

4 cups water

1/4 cup kosher salt

2 T pickling spice

course black pepper

1/4-1/2 cup apple butter, to your taste

Mix all together until salt is dissolved and apple butter is mixed.

Soak your small 1.5lb loin in the brine for 6-8 hours covering completely in the brine, fridge.

Rinse lightly, pat dry (loin will be sticky from apple butter) apply course black pepper.

Smoke with apple smoke @225 until you have a meat IT of 140-145. Do not foil, rest on wire rack until cool, cover with towel and fridge overnight.

Easy peasy

 

[twoalpha]

Awesome looking tender. Thanks for the views and the simple receipt.

PM sent

Larry

 

[sota d]

Very tasty looking! Love the color. Great job-thanks for posting, David.