4.5/5
(15 Votes)
Ingredients
- 10 - 15 LB PORK LOIN
- RAJUN CAJUN RUB
- 1/2 CUP DARK BROWN SUGAR
- 1/4 CUP CAJUN SPICE
- 1/2 CUP CANE SUGAR
- 1/2 CUP SEASONED SALT
- 1/2 CUP PAPRIKA
- 2 TBSP GARLIC SALT
- 2 TBSP CHILI POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP GROUND MUSTARD
- 1 TBSP ONION SALT
- 1 TBSP CELERY SALT
- 1 TBSP CAYENNE
- 1 TSP GARLIC POWDER
- 1 TSP GROUND MARJORAM
- 1 TSP GROUND THYME
- 1 TSP GROUND CUMIN
- 1 TSP GROUND ALLSPICE
Preparation
Step 1
MIX RUB IN A BOWL THOROUGHLY THEN PLACE INTO AN AIR TIGHT CONTAINER.
PREPARE LOINS TRIMMING EXCESSIVE FAT.
APPLY RUB WITH A MEDIUM COAT OVER ALL OF THE LOINS.
PLACE INTO TUPPERWARE TYPE CONTAINER AND COVER, THEN PLACE INTO FRIDGE OVER NIGHT.
REMOVE FROM FRIDGE AND PLACE ON COUNTER AS YOU PREP YOUR SMOKER.
PREPARE YOUR SMOKER AND PREHEAT TO 225 F, ALSO PREPARE YOUR CHIPS AS YOU LIKE. USE ONE OF THE FOLLOWING , APPLE , MAPLE, OAK, HICKORY OR MISQUITE
SMOKE FOR NO MORE THEN 3 HOURS.
CONTINUE TO COOK IN THE SMOKER TILL AN I.T OF 165- 170 F REMOVE AND LET STAND 10 MINUTES BEFORE SLICING
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