Smoked Pork Loin with Summer Spice Dry Rub

Posted on May 30 2015 - 8:49am by Barry C. Parsons

Smoked Pork Loin with Summer Spice Dry Rub – tender, juicy, thinly sliced, smoky pork with a tasty blend of herbs & spices. Makes delicious cold cuts too.

Smoked Pork Loin with Summer Spice Dry Rub

Smoked Pork Loin with Summer Spice Dry Rub

The few seconds of video below shows the pork loin after several hours of slow smoking at 250 degrees F. You can tell from the video just how juicy it is inside! Sliced thinly, it goes great with beans, cornbread and coleslaw or it makes terrific sandwiches, hot or cold.

Summertime is barbecue and grilling time for me; I just love it and there’s nothing I love more during the season that smoked pork loin. Maybe it’s because the season is so short here in Newfoundland that I try to cram in as much as barbecue as I can in those few short months when the weather is agreeable; or maybe it’s because of all the BBQ I have sampled all over the US during several long road trip vacations there. There’s nothing like finding a great BBQ joint in a small town or even big city along the way. This smoked pork loin is a real favourite in our family and we make it at least every couple of weeks during the summer.

It was on the road that I first tried a version of this brined and smoked pork loin, which was thinly sliced and served on a mixed platter with brisket, chicken and ribs. The pork loin is what I remembered most though, because I had never seen smoked pork loin in another BBQ restaurant. The center loin especially, is far too lean to take long periods of smoking, like the pork shoulder that’s used for pulled pork does. Brining the pork does the trick though, to get past that obstacle, as it deeply seasons and adds moisture to the meat. I’ve kept the brine mixture very simple in this recipe and used my own ultra versatile Smokin’ Summer Spice Dry Rub on the outside to slowly smoke this loin to pork perfection. (Be sure to visit the dry rub recipe page just to see all the ways I use it!)

It’s wonderful to serve with baked beans and cornbread for a terrific BBQ dinner but I just as often eat it as cold cuts withe a side salad, pasta salad or on sandwiches. I also often use it, lightly fried in place of bacon at breakfast. It really is delicious that way. Because it is brined it does last a little longer in the fridge, so that’s why I always cook 2 center loin roasts at a time when making this recipe because it will serve for several meals throughout the week.

While I do have a backyard smoker, any BBQ can be adapted to add a little smoke flavour using readily available hardwood chips. See below.

SOME SUGGESTIONS FOR INDIRECT  BBQ AND SMOKING USING A GAS OR CHARCOAL GRILL

If you are using your gas grill to slow barbeque your pork, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. Regulate the gas to keep the temperature at about 250 degrees F for slow barbequed flavor. The same technique can also be used with a charcoal grill, just keep the charcoal on one side and the meat on the opposite side.

You can add smoke flavor by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. A couple of handfuls will do. Wrap the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. On a gas grill,I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. On a charcoal grill, simply toss the packet directly onto the hot coals. You can add more soaked wood chip packets as they burn out, it all depends on how much smoke favor you wish to add. One or two of these packets replaced every hour should be enough for pork.

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2016 photo using a darker mesquite smoke. So delicious!

Smoked Pork Loin

Smoked Pork Loin

Smoked Pork Loin with Summer Spice Dry Rub

Smoked Pork Loin with Summer Spice Dry Rub

Smoked Pork Loin with Summer Spice Dry Rub
 
Prep time
Cook time
Total time
 
Smoked Pork Loin with Summer Spice Dry Rub - tender, juicy, thinly sliced, smoky pork with a tasty blend of herbs & spices. Makes delicious cold cuts too.
Author:
Recipe type: Barbecue and Grilling
Cuisine: American
Serves: 4-5 pounds of smoked pork
Ingredients
  • 4-5 pound center loin pork roast
  • Smokin" Summer Spice Dry Rub (See recipe link above.)
For the Brine
  • 6 cups cold water
  • 2 cups apple juice
  • ½ cup brown sugar
  • ¼ cup sea salt
  • 2 tbsp black peppercorns
  • 2 fresh thyme sprigs
  • 3 cloves chopped garlic
Instructions
  1. Mix all of the brine ingredients together until the brown sugar and salt have dissolved.
  2. Place loin roast in a plastic or glass container and pour the brine over the top of the meat. The brine should cover the meat entirely.
  3. Place in the fridge and let stand for 24-48 hours.
  4. Pat the meat dry with paper towels. Liberally cover the loin roast with Summer Spice Dry Rub. You can then leave the roast for 2-8 hours before smoking if you like to let the flavour of the spices permeate the meat. How long is your choice.
  5. Barbecue over indirect heat at 250 degrees F for up to 3 hours or longer depending on the size/thickness of the roast you are using. The best way to ensure your pork loin is fully cooked is to use a meat thermometer to ensure the center reaches 160 degrees F. Any higher than that, you risk losing moisture from the meat. This temperature is what is recommend by health Canada. In the US the guideline is 140 degrees F or higher. I've used both temps in the past and both may leave the pork slightly pink at the centre which is considered perfectly fine these days.
Notes
While I do have a backyard smoker, any BBQ can be adapted to add a little smoke flavour using readily available hardwood chips. See below.

SOME SUGGESTIONS FOR INDIRECT BBQ

If you are using your gas grill to slow barbeque your pork, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. Regulate the gas to keep the temperature at about 250 degrees F for slow barbequed flavor. The same technique can also be used with a charcoal grill, just keep the charcoal on one side and the meat on the opposite side.

You can add smoke flavor by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. A couple of handfuls will do. Wrap the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. On a gas grill, I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. On a charcoal grill, simply toss the packet directly onto the hot coals. You can add more soaked wood chip packets as they burn out, it all depends on how much smoke favor you wish to add. One or two of these packets replaced every hour should be enough for pork.

 

 

 

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