This smoked pork loin recipe is a survival tribe favorite. We make it at least two Sundays a month during gatherings and, on special occasions. Smoking meat gives it such an incredibly delicious flavor and is a far easier process than being tied to a grill.
The smells which waft from the smoker when the pork loin will literally make your mouth water with anticipation. My beloved smokes pork loin at 165 degrees F for about six hours, but my way of smoking a loin is quicker and does not sacrifice moisture or taste.
Neither smoking method is right or wrong, just personal preference. Bobby was certain smoking pork loin my way would make it dry, but after taking just one taste of the meat the first time I was in charge of the smoker, he had to admit it was moist, smoked all the way through and incredibly tasty.
The only possible downside to smoking at a slightly higher temperature for a shorter amount time stems from inconsistent processing for pork loin that is thicker on the ends than in the middle.
I have only had a loin that exhibited such a difference in thickness once. If this happens to you, chop off the under-smoked section when removing the rest of the meat from the smoker and allow it to continue to process until the internal temperature reaches 165 degrees F.
Yes, this runs the chance of making the pork loin a little less moist, but it still should not get tough for the brief amount of added time in the smoker. Cutting away the ends of the thick portion of loin should reveal a fully processed and still moist section of pork inside.
Tip: Always soak the wood chips in water for at least 20 minutes before placing them inside the smoker. When smoking a pork loin I use apple, hickory, Jack Daniels wood chips, or a combination of the three different types.
What are your favorite smoked pork marinate recipes? Please share them with the rest of The Survivalist Blog community in the comments section below.
Yummmmmy. I can almost taste it.