Empty My Fridge
Smoked Pork Loin
Ingredients
- Pork loin1 + ¼ cups
- Malcom’s Bird Brine1 cup
- Apple juice64 oz
- Dijon mustard2 tbsp
- Killer Hogs The BBQ Rub2 tbsp
- Sugar2 tbsp
- Salt1 tbsp
- Garlic · flakes1 tbsp
- Onion · flakes1 tbsp
- Black pepper · ground½ tbsp
- Rosemary · dried½ tbsp
- Thyme · dried½ tbsp
- Orange juice½ cups
- Honey¾ cups
- Cranberry1
Instructions
- Put the pork loin in a very large zip-top bag with the dry brine seasoning, pour in the peach apple juice, and squeeze out the air. Refrigerate for 8 hours.
- Take the pork out of the brine and pat it dry with paper towel.
- Preheat the drum smoker to 275°F, adding 2-3 chunks of peach wood to the hot coals.
- Lightly coat the pork with Dijon mustard, then sprinkle lightly with Killer Hogs The BBQ Rub. Shake the pork loin seasoning over all sides, using enough to form a crust.
- Smoke the pork on the grate until the internal temperature reaches 135-140°F.
- Remove from the heat, rest for 15 minutes, then slice.
- For the cranberry sauce, bring the orange juice and honey to a slight boil over medium heat, then lower the heat and simmer for 5 minutes.
- Add the cranberries and cook for exactly 15 minutes, stirring every 3-5 minutes. Remove from the heat and transfer to a serving bowl.
Summarized from HowToBBQRight's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.