Smoked Pork Loin

Instructions

1. Trim any additional fat from the surface of the pork loin.
2. Season the pork loin evenly with salt.
3. Place the pork loin in the refrigerator overnight to salt cure.
4. Pre-heat your smoker to 225F or create a 2 zone/indirect cooking set-up on your kettle grill. An indirect cooking set-up is created by placing the coals on one half of the grill and placing the meat on the opposite half of the grill. Adjust the dampers to control the heat. Once you have reached 225F, add a 4 ounce piece of wood to your coals. Watch your thermometer on the grill and adjust the dampers to keep that heat consistently at 225F.
5. Lightly wet the surface of the pork loin with water and season evenly with 1/3 cup of Smokehouse Rub.
6. Place the pork loin in the smoker and smoke for about 45 minutes. After 45 minutes, start checking the internal temperature every 15 minutes.
7. When the internal temperature reads 135F, pull and glaze the loin with barbecue sauce, place in smoker for an additional 15 minutes. The internal temperature should have reached 145F.
8. Let the pork loin rest for 15 minutes prior to carving.