Your email address will not be published. As a result, David was persuaded to do something he normally would not have done on the smoker. Hey! Then slice the pork loin into slices about ½ to 1 inch thick. Don’t forget to mention. In conclusion, my perseverance and optimism paid off. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. All will work great. A good 10 to 15-minute rest should do. Tell us what you think! Subscription Options Season the pork tenderloin with the rub mixture then wrap in bacon. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the bacon wrapped pork loin seam side down onto the hot grate directly over the drip pan. Scoring meat is a culinary term that means cutting slits on the surface of the food. Let us show you how we smoked this pork loin…. This also keeps your platter or cutting board from flooding with meat juices when you slice it into the pork. Rub the pork rub mixture onto the meat, making sure to cover each end. You won’t have to keep letting cold air come in the house running in and out to check the smoker so often. Using toothpicks to keep the bacon secure, wrap the entire pork tenderloin with bacon. Next, using a sharp knife, score the fat cap and set aside. I made an instructional video to help demonstrate the bacon weave below. If you wrap something in bacon, it’s probably going to taste better. One Saturday before hunting season went out, I went and did some grocery shopping. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The wet wood chunks provide a lower, slower smoke and bring the heat down. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. , Thank you, Karen! How often and how much sauce you put on is up to you. Ok, Y’all, of those of you who know me by now, I ain’t gonna lie to you. He sure does love to grill! So I made a half batch macaroni and cheese and steamed broccoli on the side. Toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. What a lucky woman you are! First, remove cut and remove the butcher’s twine from around the smoked pork loin. I know what you’re thinking… Is David ok? Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. However, you should have seen the look on David’s face when he came home from hunting to find there was a huge pork loin in the refrigerator. Required fields are marked *. It’s a labor of love for sure. Let the pork tenderloin sit on the grill rack for about twenty minutes to absorb the rub before starting to wrap with bacon. He kept saying they can be very dry because there isn’t enough fat in them. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! The top of the loin is usually where a loin roast is cut from. Use thin cut bacon for the wrap. Allow the brine solution to sit for 2 to 3 minutes to settle. You’ve Gotta Try This Sweet and Spicy BBQ Sauce, Ten Minute Sweet and Spicy Shrimp – Grilled on a Traeger. You may want to just wrap individual strips around the loin until it is covered completely with bacon. Toss a hand full of the soaked … Line a baking sheet with foil and then place a grill rack over it. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. The dry gives a quick intense smoke and brings the heat up. Rested meat holds on to more of its natural juices. If the meat injector clogs, simply push the plunger to release some brine solution and then start pulling it again to fill with brine solution. The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. Next, fold back every other strip that wasn’t folded back before. Ultimately, we sat down to tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. This pork loin looks so succulent and juicy in the pic! Add a crosshatch pattern, starting with diagonal cuts approximately 1 inch apart across the surface of the fat cap, only allowing the knife to penetrate about ⅛ to ¼ inch deep. So over the next couple of weeks, we both researched how to smoke pork loins and put our heads together to try to figure out how the best method for smoking a pork loin. Withdraw the needle gradually with each plunge. You could, but I’m not sure the bacon weave would be large enough to cover it. I would say at least 2-pounds to be sure you have enough. Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. Tent with foil and allow it to rest as you would with grilled or roasted meats. 2 Tbsp butter. It should take about 30 minutes for the pork tenderloin to come up to the proper temp. Let the pork smoke for about 30 minutes and then adjust the heat up on your smoker to 400 degrees. I have always wanted to make a bacon weave and used this pork loin as my golden opportunity to try it. Notify me of follow-up comments by email.

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