Half Pork Loin
Pork Loin Half
For this cook we used our Big Green Egg, this recipe can be done on the smoker or grill of your choosing. This loin was bursting with flavor, it was juicy and tender with just a little kick. This would make a great Sunday meal or is quick enough for a dinner!
· 1 Half Pork Loin
· Heath Riles Garlic Jalapeño Rub
· Heath Riles Competition BBQ Rub
· 1/2 Cup Killer Hogs the BBQ Sauce
· 1/2 Cup Killer Hogs Vinegar Sauce
· 2 Cups of your favorite injection
Setup your smoker for indirect cooking at 275-300 degrees.
Prep your loin by removing all fat and silver skin.
Inject the loin using your favorite injection.
Let it sit for at least 1 hour and then apply the rubs above.
Place the Loin on the smoker and cook until the internal temperature reaches 142 degrees.
Glaze the Loin using a mixture of the sauce above and continue cooking till the internal temperature reaches 145 degrees.
Remove from the smoker and rest for 10 minutes prior to slicing!
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