Servings: 10
Ingredients
- 4.5 pounds Pork Loin roast
- 3.0 tablespoons Rump Shaker All-Purpose BBQ Rub
- 0.5 cup Apple juice
- 0.25 cup Apple cider vinegar
- 3.0 tablespoons Seasoning used on outside of meat
- 1.0 tablespoon Worcestershire sauce
Directions
- 1. Preheat smoker to 225°F. Use water pan for moisture if needed.
- 2. Trim excess fat or silver skin from pork loin, leaving 1/4" of fat.
- 3. If injecting, combine injection ingredients in glass and inject pork loin. Coat with seasoning.
- 4. Smoke pork loin for 2.5-3 hours until internal temperature reaches 145°F.
- 5. Rest smoked pork loin on cutting board covered with foil for 20-30 minutes before slicing.