Embark on a flavor journey with our smoked pork loin recipe, where the art of BBQ meets the finesse of injection techniques. By infusing our carefully selected pork loin with a custom blend of flavors using our signature BBQ rub, we've created a dish that's a true masterpiece of taste. This isn't just any pork loin – it's a symphony of smokiness, tenderness, and depth, made possible by the magic of BBQ injection. Whether you're a seasoned pitmaster or a curious beginner, get ready to elevate your barbecue prowess with this uniquely crafted smoked pork loin, destined to impress your palate and your guests alike.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
- Take a sharp knife and trim off the fat cap and excess meat that is connected with connective tissue.
- Make 140 grams or 5 oz of PitmasterX's BBQ Pork Rub.
- Take a can with 1 liter of water and mix it with half of your batch of pork rub to create a brine,
- Fill your injection needle with the pork brine and fill your pork loin on all sides with as much of pork loin as you can.
- Season the outside of the pork loin with the rest of the BBQ rub.
- Stick in a thermometer to keep an eye on the core temperature.
- Fire up your Smoker and set the temperature to 110°C or 230°F.
- Put on the pork loin and close the lit.
- Make 300 ml or 1⅓ cup of Sweet Apple BBQ Sauce.
- Brush on the sauce before the last 10 minutes remain on the pork loin.
- Let your pork loin smoke until it reaches a core temperature of 65°C or 150°F.
- Let it rest for 5 minutes and slice it in to half a finger thick slices of pork before serving.