Entree: United States – American BBQ Belt – Smoked Pork Loin (Boneless pork loin seasoned with a dry rub and slow-smoked until juicy with a flavorful bark)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 1 boneless pork loin, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (30 g) kosher salt
- 2 tbsp (28 g) brown sugar, packed
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) paprika
- 2 tsp (8 g) ground black pepper
- 2 tsp (4 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) cayenne pepper (optional)
- 2 tbsp (30 ml) apple cider vinegar
- 1 cup (240 ml) apple juice (for spritzing)
- 2 cups (about 160 g) applewood chips, soaked 30 minutes (or chunks for smoker)
- 1 cup (240 ml) water (for the drip pan)
- 1/4 cup (60 ml) BBQ sauce, for finishing (optional)

Instructions

1. Pat the pork loin dry and trim any excess fat. Brush the entire loin with yellow mustard to help the rub adhere.
2. In a bowl combine kosher salt, brown sugar, smoked paprika, paprika, black pepper, garlic powder, onion powder, and cayenne if using. Rub the spice mixture evenly over the entire roast; refrigerate uncovered for 1 hour or up to overnight to dry the surface.
3. Prepare your smoker for indirect heat at 225°F (107°C) using applewood chips or chunks. If using a charcoal or gas grill, set up a two-zone fire and place a drip pan filled with 1 cup (240 ml) water beneath the cooking grate.
4. Place the pork loin on the smoker/grill away from direct heat. Insert a probe thermometer into the thickest part. Add soaked applewood chips to the heat source and close the lid.
5. Smoke at 225°F (107°C) until the internal temperature reaches 140°F (60°C), about 1.5–2 hours depending on size. Every 30–45 minutes lightly spritz the loin with apple juice mixed with apple cider vinegar to maintain moisture and build smoke ring.
6. Once 140°F (60°C) is reached, if you prefer a glaze, brush the loin with BBQ sauce and increase heat briefly to 250–275°F (121–135°C) to set the glaze, or continue to 145°F (63°C) for slightly more done but still juicy.
7. Remove the loin from the smoker and tent loosely with foil. Rest for 15–20 minutes; internal carryover will rise a few degrees.
8. Slice against the grain into 1/4–1/2-inch slices and serve warm with additional BBQ sauce or as desired.