5 pound loin was stuffed with a large Hillshire Farms Smoked Beef Sausage. I thought I had some Kielbasa left but since I didn’t
I went with what I had. It was seasoned with John Henry’s Hot Texas Pig Rub. Put into the Grid Iron at 185 for the first 30 minutes.
I am burning Cookin Pellets Perfect Mix today.
Pulled at 140 after 2.5 hours. I glazed it at 130 with Jack Daniels Honey Smokehouse mixed with a tablespoon of the Hot Texas Pig rub.
I am letting it rest for 20 minutes before slicing.
Plated with some boxed scalloped potatoes and green beans.
Very moist, tender and tasty pork loin. My wife asked if I had brined it since it was so juicy. I didn’t brine at all just used the bacon
for added moisture. The rub gave it a nice kick!
