Holding The Line In Texas Blogging Adventures Of A Proud Conservative Texan

Each Sunday I will try to add a new recipe to the site. This week is Smoked Pork Loin Draped in Bacon.... Enjoy.

Ingredients
- 3 pound pork loin roast.
- Sweet and Spicy BBQ Rub
- Beer and Butter Injection
- 1/2 cup store-bought BBQ Sauce
- 1/3 cup dijon mustard
- 1 cup brown sugar
- 1/2 pound thick cut bacon
- Apple Juice

Prep

The night before you plan to smoke the pork loin, make the Beer and Butter Injection. In a bowl, mix the rub with the cup of brown sugar. In another bowl, mix the BBQ sauce with the mustard.

Using a flavor-injection syringe, inject the Beer and Butter sauce into the pork loin all over. I must have injected it in nearly 50 places. After that, coat the loin with the sauce/mustard mixture. Then coat the loin with the Rub. Use all of it to cover every inch. Wrap the pork loin tightly in plastic and put in the fridge overnight.

 Smoking Day

Remove the loin from the fridge and let rest for 30 minutes. Prepare your smoker for smoking with your choice of smoking wood. I used Pecan mixed with Oak for a lighter flavor. Place the loin in the smoker and drape with the bacon. This will help keep the loin moist and flavorful. Smoke the loin for about 4 hours at around 200 degrees. Baste every half-hour with the apple juice.

Remove from the smoker when the interior temperature of the loin reaches 145 degrees. Wrap tightly in foil and let rest for 30 minutes to an hour before slicing and serving.

 

Recipe