Alright guys. This is a simple one and comes out with an incredible flavor. You can cut it into small pork medallion steaks or slice thinner for sandwiches that will last you a few days.
Get you a center cut pork loin. Trim the fat to your liking. Rub a little olive oil on it and coat well with Kinders Brown Sugar spiced rub. Get your smoker ready and at 225-250. Throw it on there low and slow. Use a plate setter or something to avoid direct heat. At that temp, it should only take a couple hours. Periodically, add some applewood chips or pellets to get a nice smoke flavor without overdoing it. While it's smoking, mix you up some Raspberry preserve with a couple tablespoons of diced chipotle peppers(add a touch of water to thin a little if you like). When the internal temp gets close to 140, baste it well with your sauce. Pull it between 145-150. Let it rest a while and slice it up.
The flavor is on point! A little sweet heat with a nice, subtle earthy smoke from the applewood and charcoal.
Thank me later..
Happy Saturday, Fellas!
Get you a center cut pork loin. Trim the fat to your liking. Rub a little olive oil on it and coat well with Kinders Brown Sugar spiced rub. Get your smoker ready and at 225-250. Throw it on there low and slow. Use a plate setter or something to avoid direct heat. At that temp, it should only take a couple hours. Periodically, add some applewood chips or pellets to get a nice smoke flavor without overdoing it. While it's smoking, mix you up some Raspberry preserve with a couple tablespoons of diced chipotle peppers(add a touch of water to thin a little if you like). When the internal temp gets close to 140, baste it well with your sauce. Pull it between 145-150. Let it rest a while and slice it up.
The flavor is on point! A little sweet heat with a nice, subtle earthy smoke from the applewood and charcoal.
Thank me later..
Happy Saturday, Fellas!
