Smoked Pork Loin
By Ray Lampe, AKA – Dr. BBQ
This recipe is inspired by one from Hawgeyes BBQ in Ankeny, Iowa: The pork loin recipe they used to help them win the prestigious World Pork Expos' "Barbeqlossal" in 1999.
- 1 8-10lb boneless pork loin
- Scotties Creole butter injection
- 1 C Big Time BBQ Sauce
- ½ C spicy Dijon mustard
- 1 ½ C brown sugar
- Big Time BBQ Rub
- 2 C apple juice to spray or mop
- 1 lb of good quality hickory smoked bacon
The night before you plan to cook inject the pork loin as heavily as you can with Scotties Creole Butter injection. Coat the loin heavily with the BBQ sauce mixed with the spicy Dijon mustard. Then coat heavily with the BBQ rub. Wrap the loin in plastic wrap and refrigerate overnight.
Prepare the cooker indirect at 225° with cherry for flavor.
Meanwhile take the loin out of the refrigerator and let it rest on the counter for one hour. Cover the loin with the slices of bacon and put it in the cooker. Spray every 45 minutes with apple juice. After two hours you should check the internal temperature. It will probably need to cook another hour or two but you don’t want to overcook it. When it reaches 145° remove it from the cooker and wrap it tightly in foil. Let it rest for at least 30 minutes and up to one hour.
Yield: About 20 servings.
