Pork loin, mesquite chips, electric smoker.

What smoker you running Wabi?

I’ll bet that’s delicious..
I’m thinking dipped in some spicy brown mustard

Jack, a broil king the children gave me for Christmas.

Kicking myself, I passed on a nice smoker on a yard sale.

Did you brine It? Details we need details

Curing salt for a day. Dry rub.

Thanks

I have been putting all my pork loins on a pellet grill and smoking (at 200 or below) until they reach 145 internal.

Makes the best damn pork sandwiches I have ever had! The seasoning I usually use is the Pit Boss Sweet Heat.

I will post some pics next time I do one. Tonight was smoked thick cut pork chops! Juicy, tender and full of flavor!

Dry rub of Salt, pepper, brown sugar, cocoa, fine ground espresso ,& cinnamon---trimmed pork loin. Zip lock bags. Refrig. for 8-10 days. Turn over every day. After curing time remove from zip lock and air dry in refrig. for 2 days. Smoke then a very light coating of maple syrup. Roll in corn meal. Slice thin and hot butter in cast iron.