Smoked & Seared Pork Loin (Printable) | DKCraftBBQ

Pork

Smoked & Seared Pork Loin

Pork loin with Meat Church The Gospel or Texas Sugar, smoked at 225°F to 140°F and seared in a 550°F oven for two minutes. Juicy every time.

Prep: 10 minutes
Cook: 3 hours
Total: About 3¼ hours
Yield: 8–10 servings
Method: Smoked, seared
Wood: Your choice

Ingredients

1 boneless pork loin
Yellow mustard, as a binder
Meat Church The Gospel rub (my family's favorite) or Meat Church Texas Sugar rub

Instructions

Set your smoker to 225°F.
Trim any silverskin and coat the loin with a thin layer of mustard.
Season all over with The Gospel or Texas Sugar. If you're cooking two, try one of each.
Smoke until the center reaches 140°F, about 3 hours. Start checking early, because it can climb fast.
Sear in a 550°F oven for about 2 minutes to crisp the crust.
Rest for 10 minutes. Carryover heat takes it to the USDA-safe 145°F. Slice and serve.

Pitmaster Notes

Make ahead: vacuum seal the cooled loin and freeze. Reheat in a sous vide bath, then broil to crisp.
Leftovers: cube it over mashed potatoes with veggies, cheddar and sour cream for a quick lunch bowl.

Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.

From dkcraftbbq.com/recipe/smoked-pork-loin