Note: This is for pork loin. NOT ternderloin. Completely different cuts of meat. However, this is probably one of my favorite cuts of meat. It super easy and doesn’t take a full day to smoke and has incredible flavor. We make sandwiches, put it in soup, and Tracie’s Charro beans.
The ones available at Costco are about 8 pounds or so.
I don’t brine it at all.
Coat the meat with yellow mustard to act as a binder. It doesn’t flavor the meat much at all if any.
I then spread Pappy’s Choice Seasoning, (50% less salt version) over the entire piece of meat, making sure to LIGHTLY coat all surfaces of the meat.
Place the meat on the grate and light off the smoker. Yes. In that order. I set the temp to 200-225 and smoke/cook the meat until the internal temperature reaches about 130 or so. Then crank the temp on the smoker to about 275. Let the meat ride until internal temperature is 165.
Remove and rest for about an hour.
Cut into chops, or thin slice for sandwiches.
For soups and charros, I dice it up into small cubes. Vacuum seal and freeze left overs!
Version 2 uses Meat Church Gospel Seasoning
