Famous Daves Smoked Pork Loin Recipe 455

SPICED AND SMOKED PORK LOIN RECIPE

Steps:

• Rinse the pork loin in cool water and pat dry with paper towels to remove all moisture. Trim any silver skin and excess fat. Do leave a 1/4″ of fat cap on for moisture and flavor. Place the loin on a sheet pan.
• Combine the spices and herbs with the oil in a small bowl. Rub this mixture all over the loin and allow it to rest for at room temperature for up to 60 minutes. This is a good time to make your slaw so it too can rest.
• Preheat your electric smoker to 225˚F.
• Place 50% apple juice and 50% water in the bowl at the base of your smoker. Add the wood chips to the side tray.
• Place the pork loin on the middle rack inside the smoker, fat side up, and insert the probe thermometer. Close the door and set the timer for 3 hours. You are looking for an internal temperature of 155˚F. Begin checking the meat at 2 hours.
• Check the smoke every 45 minutes and add wood chips if you don't see any smoke. Add water and apple juice as needed.
• When the pork is smoked to the correct temperature, remove it to a cutting board and tent with aluminum foil. Allow the meat to rest for at least 20 minutes before slicing to serve. Slice thinly for sandwiches and slice into 1/2" thick pieces for an entrée portion. Enjoy with slaw and maybe some roasted potatoes.

SIMPLY THE BEST PORK LOIN RECIPE EVER

Steps:

• In a small bowl, combine shallots, garlic, thyme, oregano, adobo and parsley. Rub the mixture all over pork, pressing firmly, and refrigerate overnight.
• Preheat oven to 350 degrees.
• Place pork loins in a roasting pan and bake for 30 minutes. Remove pork from the oven and let stand until cool enough to touch.
• Spread the paste all over the loin. Return to oven and cook until it has developed a good crust on the outside and is cooked to your desired doneness. About 25 to 30 minutes. (Place a cookie sheet under your roasting pan if it's shallow, the brown sugar will foam after about 20 minutes in the oven, and could spill over in a shallow roasting pan.)
• Remove pork from pan and let rest for 15 minutes. cut into slices, drizzle with pan juices and garnish with a sprig of thyme.
• Serve immediately.

SMOKED STUFFED PORK LOIN

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
• Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
• Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.

FAMOUS DAVE'S SMOKED PULLED PORK RECIPE - (4/5)

Steps:

• Grill your roast using Hickory or Mesquite chips soaked in water for a minimum of 30 minutes. Grill roast over indirect heat at 200-225 degrees for 5 to 6 hours turning every hour or so. Meat should be tender but still juicy with an internal temperature of 180-190 degrees. Add chips to the smoker or coals halfway through grilling time. 4 sandwich buns, toasted When roast is done, remove from grill and lightly cover with aluminum, letting roast rest for 30 minutes. In the meantime, heat the BBQ sauce in a pan slowly using low heat. Pull pork into shreds using your fingers or two forks. Remove any large pieces of fat or burnt pieces. In a large bowl, moisten the shredded pork with the sauce and mix well. Serve warm on toasted buns.

FAMOUS DAVE'S SMOKED PORK LOIN RECIPE - (4.5/5)

Steps:

• Pull Pork Loin from brine, pat dry with paper towel. Season Loin with 2 oz of Famous Dave's Rib Rub. Place in smoker or on grill with indirect heat and smoke at 250 degrees for 1 hour or until internal temp of 145 degrees. Pull from smoker and let rest for 10 - 15 minutes. Slice and serve