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Pork loin is a very versatile cut of meat for barbecueing. They can be smoked whole, or stuffed with cheese, peppers, vegetables, etc. Care must be taken not to over-cook it and make it dry. |
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Rinse the pork loin and pat it dry. |
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I like to use Seven Flags Food's Grillin' Mud for pork loin. It's a wet rub that combines a marinade and a rub in one package. |
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Put the pork loin in a 225-degree pit over a clean fire. Keep an eye on the internal temperature. Pork loin should be cooked to no higher than 150-degrees internal temperature. Cooking it to a higher temperature can dry out the meat. |
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Here is the finished pork loin. It can be sliced and served immediately after being rmoved from the pit. |
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Enjoy! |
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