2LaneCruzer
Super Star Member
Cooked this yesterday...it came out great! Never cooked one that turned
out this moist and such a great flavor!
One pork loin, (3 to 5 lbs or so), sliced bacon and dry BBQ rubb (preferably DG's #2 rib rubb. This is my own formula; recipe upon request)
Brine:
4 cups water
1/4 cup Kosher salt
1/4 cup light brown sugar
1 tbsp garlic powder
1 tsp Thyme
2 tbsp peppercorns
2 tbsp rib rubb
1 tbsp Sesame oil
2 tbsp lime or lemon juice
Mix brine and place into a 1 gallon freezer bag along with the
tenderloin. Allow to marinate in frige, at least 4 hours, preferably
overnight.
Remove tenderloin, rinse and dry with a paper towel. Place on cookie
sheet, spray with olive oil and add a generous coating of dry rubb.
Wrap with bacon, secure with toothpicks and sprinkle rubb on bacon.
Preferably, allow to sit in frige for about 4 hours; remove and allow to
come to room temp.
Place on smoker at 250 degrees until internal temp
reaches 160 degrees; about 2 and 1/2 hours. Some say 140 degrees is
done, but not for me. Use your own discretion...my bacon wasn't even
done when it reached 140.
I use Mesquite, Pecan and Oak as my smoking wood.
out this moist and such a great flavor!
One pork loin, (3 to 5 lbs or so), sliced bacon and dry BBQ rubb (preferably DG's #2 rib rubb. This is my own formula; recipe upon request)
Brine:
4 cups water
1/4 cup Kosher salt
1/4 cup light brown sugar
1 tbsp garlic powder
1 tsp Thyme
2 tbsp peppercorns
2 tbsp rib rubb
1 tbsp Sesame oil
2 tbsp lime or lemon juice
Mix brine and place into a 1 gallon freezer bag along with the
tenderloin. Allow to marinate in frige, at least 4 hours, preferably
overnight.
Remove tenderloin, rinse and dry with a paper towel. Place on cookie
sheet, spray with olive oil and add a generous coating of dry rubb.
Wrap with bacon, secure with toothpicks and sprinkle rubb on bacon.
Preferably, allow to sit in frige for about 4 hours; remove and allow to
come to room temp.
Place on smoker at 250 degrees until internal temp
reaches 160 degrees; about 2 and 1/2 hours. Some say 140 degrees is
done, but not for me. Use your own discretion...my bacon wasn't even
done when it reached 140.
I use Mesquite, Pecan and Oak as my smoking wood.