Slow Smoked A Pork Loin Food

SMOKED PORK LOIN

Steps:

• Preheat your smoker to 225 degrees F.
• Pat the pork loin roast dry with a paper towel. Trim any excess fat on the top that is over 1/4 inch thick. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern.
• Drizzle the pork loin on all sides with olive oil, and rub with your hands to ensure it's evenly coated. Sprinkle on all sides with Hey Grill Hey Sweet Rub. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated.
• Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.
• Remove the roast from the smoker. Tent with foil. Allow to rest for 10-15 minutes, then slice against the grain and serve.

SMOKED PORK LOIN RECIPE

Steps:

• Rinse the pork loin in cool water and pat completely dry with paper towels.
• Trim any silver skin and excess fat from the loin, leaving at least a 1/4″ of fat cap on for moisture and flavor.
• Place the pork loin on a sheet pan.
• In a mixing bowl, whisk together the salt, sugar, pepper, celery seeds, garlic powder, onion powder, cayenne, and five spice powder.
• Coat the entire loin with olive oil.
• Rub the meat all over with the spice mixture.
• Set the loin aside and allow it to come to room temperature for approximately 40 minutes.
• Fill the hopper of the Traeger grill with enough wood pellets to last up to 3 hours.
• Turn the smoker on with the top open until a flame is visible, approximately 5 minutes.
• Close the top of the grill and set the temperature to 225˚F.
• Preheat the grill for approximately 10 to 15 minutes.
• Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker.
• Insert the probe thermometer into the thickest end of the pork.
• Close the top and set a timer for 2 hours.
• Check the temperature of the meat at 2 hours.
• You are looking for an internal temperature of 145˚F.
• Continue smoking until the desired temperature is achieved, checking every 15 to 30 minutes.
• When the pork is at the desired temperature, remove it to a clean cutting board and cover it loosely with aluminum foil.
• Allow the meat to rest for at least 20 minutes before slicing.
• Slice the loin thinly and place on a platter for serving.
• Serve with a side of sauce

SLOW SMOKED A PORK LOIN RECIPE

Steps:

• 1 Fill the electric smoker's water tray and wood chip tray to their fill lines and adjust the heat to medium. Close the cover on the smoker and allow it to reach 225 F. Adjust the heat as needed to maintain the 225 F temperature. 2 Pat the pork loin dry with paper towels and season it to taste. Mix together dried spices such as paprika and cumin and apply it to the pork. Use 2 tsp. of kosher salt per cup of dried spices. You can also season it with a spice paste, which helps keep the pork moist during smoking. Mix 1 cup of olive oil and 2 tsp. of kosher salt with 1 cup of the fresh herbs and dried spices of your choice and apply it to the pork loin. Place the pork loin in the center of the smoking rack and cover. 3 Smoke the pork loin for 6 hours. Turn the pork over and rotate it 180 degrees after 3 hours. Check the wood chips and water level every 2 hours and refill as needed. The pork loin will be ready when the internal temperature of the meat reaches at least 145 F. Let the meat rest after cooking for 3 minutes. Read more : http://www.ehow.com/how_10008711_slow-smoke-pork-loin-electric-smoker.html