Stuffed Smoked Pork Loin

Nguyên liệu

Fresh pork loin

1 pound Favorite Stuffing

Apples and Raisins

4 tablespoons vegetable oil

2 tablespoons BBQ Rub

1½ tablespoons Morton Coarse Kosher Salt

Hướng dẫn

Dry brine the meat. Sprinkle the salt all over the meat and rub it in. Let it sit in the fridge for 2 to 4 hours.

Make about 1 pound (454 g) of your favorite bread stuffing. Make it extra moist, don't cook it before you stuff the pork, and make extra, so you can cook and serve some on the side.

Prep the meat. Slice open the meat. You can simply take the tube and slice it across the middle like a hot dog bun, stopping about 1/2" (13 mm) from cutting all the way through, leaving a hinge as shown below (that's a bread stuffing).

Now pile on the stuffing. Try to level it from edge to edge, front to back

Roll the meat back over the stuffing and, with butcher's twine, tie the bundle every inch or so. Coat the meat with olive oil, and sprinkle with an herb rub, something without salt since we have dry brined it. The oil helps brown the meat, keeps moisture in, and pulls flavor from the oil soluble herbs. I use my Simon and Garfunkel Rub. Insert your meat thermometer probe in the center of the thickest part.

Set Smoker at 225°F.

Cook. Add the meat and the wood for smoking at the same time. Go easy on the wood. We only want a hint of smoke. This is delicate meat. At 225°F (107°C) the roast will cook to 140°F (60°C) in about 2 hours, depending on how thick it is, what is in the stuffing, and how steady you can keep the temp. Take it off at 140°F (60°C) and it will rise to 145°F (65°C) from carryover.