Triple-Apple Smoked Pork Loin

Personally I prefer pork loins grilled but a lot of people like the moist and smoky texture of a smoked pork loin. So here is a great recipe on how to achieve this. I call this the triple-apple approach because I use apple flavor both in the wood chunks, the rub and in the glaze.

For this recipe I use Victory Lane BBQ's Sassy Apple BBQ Rub and Triple 9 Swine's Apple and Cinnamon Glaze. Both of these ingredients have amazing apple flavor. If you want more kick to the pork, use half of the Apple rub and half of a regular pork rub.
​Start by trimming the pork loin. It has fat cap with some sliver skin that you want to remove. You will not have the pork in the smoker long enough to render the fat - so simple solution - trim it off!! 

Sprinkle the rub over all sides of the pork loin. Let it sit until the loin starts sweating - see picture above. Sweating occurs when the salt in the rub is extracting liquid from the loin, it also means that some of the rub flavors is getting pulled into the meat.

While the loin is sweating, set up the smoker at 250 degrees Fahrenheit and use apple wood chunk. Let the dirty white smoke clear up and when you have a clear, blue smoke, start cooking the loin. After a couple of hours, check the internal temperature. I normally pull it when the internal temperature reaches 138. Some people gets nervous when the loin is pink inside, but if you like that, you can pull it earlier, around 130 degrees. At 138, it will be cooked through, the meat will be white but still very moist. Next step is to sear the outside. Set up the grill or the smoker for a quick sizzle, around 500 degrees F.
​While you wait for the grill to be ready, glaze the loin richly in the Triple 9 Swine Apple glaze. 

Sear all the sides of the loin quickly, give it good grill marks but make sure you don't overcook it. After the grilling, let the pork loin rest for 10 minutes so it stays moist. After the rest, slice and serve. This pork loin is excellent with some apple sauce and a rich, creamy potato gratin. Enjoy!!!