This is The Best #Food #Barbeque #Tasty #Pork #Recipes >> Smoked Pork Loin with Summer Spice Dry Rub
This is The Best #Food #Barbeque #Tasty #Pork #Recipes >> Smoked Pork Loin with Summer Spice Dry Rub
This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world...
This recipe is very useful when you are confused and want to try something new... You can try it with family and other people...
You can make this recipe anywhere and anytime with anyone... and also for those of you who like to make their own dishes...
You Need To
For the Brine
How to make
Recipes Note
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 flavour. 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 flavour 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 aluminium 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 favour you wish to add. One or two of these packets replaced every hour should be enough for pork.
This Recipe From :
https://www.rockrecipes.com/smoked-pork-loin-with-summer-spice-dry-rub/
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To find out more about other recipes: click here
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This is The Best #Food #Barbeque #Tasty #Pork #Recipes >> Smoked Pork Loin with Summer Spice Dry Rub
This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world...
This recipe is very useful when you are confused and want to try something new... You can try it with family and other people...
You can make this recipe anywhere and anytime with anyone... and also for those of you who like to make their own dishes...
You Need To
- 7-8.75 pound center loin pork roast
- Smokin" Summer Spice Dry Rub See recipe link above.
For the Brine
- 10.5 cups cold water
- 3.5 cups apple juice
- 0.88 cup brown sugar
- 0.44 cup sea salt
- 3.5 tbsp black peppercorns
- 3.5 fresh thyme sprigs
- 5.25 cloves chopped garlic
How to make
- Mix all of the brine ingredients together until the brown sugar and salt have dissolved.
- 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.
- Place in the fridge and let stand for 24-48 hours.
- 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.
- 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.
Recipes Note
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 flavour. 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 flavour 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 aluminium 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 favour you wish to add. One or two of these packets replaced every hour should be enough for pork.
This Recipe From :
https://www.rockrecipes.com/smoked-pork-loin-with-summer-spice-dry-rub/
Thank you for visiting my website... Hopefully, it will be useful and you can share with your family or other people...
To find out more about other recipes: click here
Cookpad
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