Updated: May 16
Made with our BUTCHER’S BLEND AP Rub
Crack open a cold one and fire up that pit, because it’s time for BEER AND BBQ! This Beer Brined Pork Loin is a delicious, quick cook on the smoker that’ll leave any pork lover squealin’ for more!
Unlike most bbq, which typically requires cooking low and slow to break down those tough muscle fibers, pork loins are a naturally tender muscle group, so using the hot and fast method is definitely the way to go! The recommended finishing temperature for pork is 145F, so you’ll have dinner on the table in no time! The cook may be fast, but the delicious flavor is definitely long lasting!
Now although tender, pork loins are famous for being extremely lean. They have a little bit of a fat cap, but possess very little intramuscular fat. Brining is the perfect solution to this! The process forces liquid into the meat so it remains nice and juicy during the smoke process!
When choosing which wood to smoke with, I highly recommend using fruit woods such as Apple and Cherry. These woods produce sweeter, more mild smoke flavors that pair extremely well with pork.
2lb. Boneless Pork Loin Roast
The Butcher’s Cut BUTCHER’S BLEND
24 fl oz. Beer
3 Cups Water
1/4 Cup Dijon Mustard
1/4 Cup Raw Unfiltered Honey
In a saucepan, add the Beer, Water and 3 Tbsp of BUTCHER’S BLEND. Heat gently and stir frequently until ingredients have dissolved. Allow to cool.
Now let’s start the glaze! Whisk together the Dijon Mustard, Honey and 1 Tsp of BUTCHER’S BLEND in a small bowl. Cover and set aside in the fridge.
Place the Pork Loin in a ziplock bag or tupperware. Pour in the cooled brine, cover, and place in the fridge for 6-8 hours.
Remove the Pork Loin from the brine, pat dry with a towel, then discard the brine. Next, season all sides of the meat with The Butcher’s Cut BUTCHER’S BLEND.
Time to fire up the pit! Bring your smoker to 275F. Next, glaze the Pork Loin, then add to the smoker. Cook to an internal temperature of 145F, glazing every 30 minutes. Cooking times vary but usually takes 1-1.5 hours.
Once at temperature, remove the Pork Loin, cover in foil, and let rest for 20 minutes before slicing and serving.