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Barbecue pork loin is delicious...
I'm going to show you how to cook a pork loin that's smoky, juicy, and a little spicy.
You notice, I didn't say dry, bland or tough.
That's not what we want. You want a barbecue pork loin that's so delicious and juicy, you'll want to make it over and over again.
Cooking a pork loin in a smoker is a great way to prepare it; You get great smoky barbecue flavor and the meat is less prone to drying out.
The method is to cook the pork loin with hardwood smoke, at 250°F, for 1-1/2 to 2 hours.
Some prep work is involved, but it's pretty easy and well worth the results you'll get.
I'll explain everything in the recipe below.
Picking a good pork loin to barbecue is pretty easy. Some details you want to pay attention to are...
This recipe is based on a pork loin recipe from The Cook's Illustrated Guide to Grilling and Barbecue. I've adapted it for cooking in your smoker.
A pork loin should be tied before cooking. This gives it a uniform shape so it cooks evenly. It also looks nicer. You can tie it yourself or have your butcher do it for you.
The barbecue pork loin in the picture above is tied with a single piece of string.
To do this, you have to keep the spool stable while you're removing string during the tying process.
Tie the string around the pork loin about an inch from one end. (Leave a little extra string to tie the other end of the string to when you're done.)
You then form the string into a circle around your hand that is big enough to go around the pork roast.
Do this by turning your hand so that your palm is facing you. Bring your fingers together to form a circle.
Form a circle with the butchers' string around your fingers.
Now turn your hand so your palm is facing away from you. This forms a loop.
Next, put that loop about 1-1/2" away from the first tie. Pull the string to tighten.
Continue this method, placing the ties 1-1/2" apart until you get to the end. The last loop should be about an inch from the end.
Pull the string away from the pork loin and down the end to the bottom of the roast. Flip your pork loin over.
Now measure the string and cut it so you have enough to reach the other end where your first tie is. Leave a little extra so you can tie a knot when you get to the end.
Pass the string under the first loop, then up and under the loop again. Continue doing this under each loop until you get to the other end.
Tie the end of the string to the end of the extra string of the first loop. Trim any excess string.
An easier method is to cut enough single pieces of string to tie the roast and then tie them individually.
Cut single pieces of butchers twine so that you'll have enough pieces to tie them about an inch from the end of the roast and about 1-1/2" apart down the length of the pork loin.
You'll need to cut them 3-1/2 to 4 times the width of your pork loin, so they'll be big enough to get around it. Tie your roast and then cut off any excess butcher string.
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