BLACKENED SMOKED PORK LOIN

By Beefman-2

BLACKENED SMOKED PORK LOIN

Ingredients

• 10 - 15 LB PORK LOIN
• BLACKENED RUB
• 3 TBSP PAPRIKA
• 3 TBSP GROUND MUSTARD
• 2 TSP GROUND THYME
• 2 TSP ONION POWDER
• 2 TSP GARLIC POWDER
• 2 TBSP BROWN SUGAR
• 2 TSP SALT
• 1 TBSP BLACK PEPPER
• 1 TSP CAYENNE PEPPER
• 1 TSP ANCHO CHILI PEPPER
• 1 TSP CHIPOTLE PEPPER
• 1 TSP CALIF. CHILE PEPPER
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND CUMIN

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