I created this recipe especially for Mother’s day but it would also be good on any other special occasion or perhaps on an ordinary day when it’s just a family dinner get together. Whatever the reason, this recipe will fit the bill.
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
½Pork loin
2TBSPOlive Oil
¼cupJeff's Texas style rub
Cooking twineFor tying up the pork loin
Herb Rub
1cupthyme sprigs
1.5sprigs rosemary
4clovesgarlic
2TBSJeff's original rubheaping
½cupolive oil
Instructions
Make herb rub by adding the herbs, garlic, rub and oil to a food processor and pulse until rough chopped and well combined. Set aside.
Place the pork loin on a cutting board and trim off all exterior fat and silver skin using a sharp knife
Make diagonal cuts into the meat about ¼ inch deep and about 1 inch apart all over the meat.
Brush a little olive oil onto the meat to help the Texas style rub to stick then add a good sprinkling of Jeff's Texas style rub all over the meat and work it in good to get it down into the cuts.
Add half of the herb rub to the top of the pork loin and work it into the top and sides of the meat. Flip the meat over and apply the other half of the herb rub.
Put the pork loin into a lidded container and place in the fridge overnight.
About 30 minutes before ready to smoke, remove meat from fridge and tie it up using kitchen twine to make it nice and round instead of oblong.
Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
When the smoker is ready, place the pork loin onto the smoker grate and quickly close the lid/door.
Let the loin cook for 3-4 hours or until it reaches 145°F (63°C) in the center of the roast as measured by a meat thermometer.
Remove from the smoker and slice into ½ inch thick slices.