Boneless Pork Loin Roast with Sweet BBQ Rub
A lot of people who are just getting started smoking meat ask me what meat to start with. I tell them Boneless Pork Loin. It’s easy, relatively quick and with our Sweet BBQ rub pretty special. You can usually catch them on sale. Ask your butcher or grocer to cut you a quarter loin roast to start with. This will usually be 2 to 3 pounds. There is not a lot of fat in the loin roast so you will not have the shrinkage like you do with pork butt. However, since there is not a lot of fat you want to be sure you don’t overcook it. The way pork is produced has changed over the years and the FDA now says 145 degrees Fahrenheit with a minimum three minute rest time is adequate for pork. In this recipe we will go a little higher just get a little more crust with the rub.
All you need is the meat and the rub. While not a necessity I highly recommend putting the rub on the night before, wrapping tightly with plastic wrap and putting on a tray in the refrigerator for 8-12 hours.
One 2-3 pound boneless pork loin roast
1-2 ounces of Sugar Hill Smokehouse sweet BBQ Rub
Preheat your smoker to 250 degrees. Add your favorite flavoring wood to the smoker if using charcoal, electric or gas smoker.
Liberally sprinkle the rub with a “dry hand” and pat the rub in with your other “wet” hand. Turn the loin roast to apply the rub completely over the surface of the meat including the fat. Let the meat sit long enough for the rub to moisten. (Or, if applying the rub the night before wrap tightly in plastic wrap and store in the refrigerator on a tray.
When the smoker is ready, transfer the loin roast to the smoker fat side up and just walk away. Keep your smoker at temperature but the less you “peek” the better. We highly recommend using a remote probe thermometer so that you can monitor the temperature without raising or removing the lid of your smoker. If you don’t have this type of thermometer a good instant read probe thermometer will work fine. The time it takes to smoke the roast depends on the type of smoker you are using and the weather conditions. However, generally speaking you are looking @ 2-3 hours to get to the 150 degree Fahrenheit recommended temperature.
Patience is a virtue when using low and slow cooking techniques. After about two hours has passed check the thickest part of the pork loin roast with your thermometer. When you read 150 degrees Fahrenheit in the thickest part remove the roast from the smoker and wrap completely with aluminum foil. Let the roast “rest” on the counter until ready to slice but at least 15 minutes.
The great thing is when you are ready to serve slice the roast any thickness you desire. It will be moist and tender and with the Sweet BBQ Rub very flavorful. Refrigerate any leftover roast and slice thin the next day for sandwiches. This is a wonderful way to make great Cuban sandwiches.