Smoked Braided Pork Loin

Ingredients:

-1 pork loin (the bigger, the better)

-Grilling Gods-Salt of the Gods

-Grilling Gods-Sweet Rub

-Yellow Mustard

-16 oz of honey

-3 Anaheim chilies

-2 jalapenos 

(If you lean spicy, use more jalapenos and fewer Anaheim)

 

 

Braided Pork Loin

*Preheat your pellet grill to "high smoke" or 225 degrees*
1- Season your pork loin with Grilling Gods-Salt of the Gods and then allow to dry-brine overnight.

2- Slice your pork loin in 3 equal parts lengthwise, leaving at least 2 inches on one end whole and uncut. 

3- Rub the entire pork loin with yellow mustard to act as a binder for your seasonings.

4- Season the entire pork loin with Grilling Gods-Sweet Backyard BBQ Rub.

5- Next, begin braiding the pork loin, alternating the outer strands with the inner one, when you reach the end, secure the braids with a wooden skewer.

6-Place the pork loin directly on the smoker grates and smoke for one hour.

*Once the loin is on the smoker, begin making your hot honey*

7-After one hour, turn the pellet grill up to 275 and leave it there until the Internal Temp of the loin reaches 145 degrees.

8-When you have about 20 minutes left on your cook, brush the hot honey all over the pork loin, this gives the honey time to caramelize before it's through.

9-Once you reach an IT of 145 degrees, remove the pork loin from the smoker and allow it to rest for 10 minutes before slicing and serving.

 

Hot Honey Recipe

 Pour the honey into a medium-sized pot. Next, slice the peppers into quarters and add them, along with the seeds into the pot and bring it to a very low boil.  Once the honey is boiling, reduce the heat to low and simmer, stirring intermittently, for 25 minutes. Turn the pot off and prepare a jar to transfer the honey into. Position a strainer above the jar, then pour the honey and peppers into it so that the peppers and seeds remain in the strainer, while the honey passes through, into the jar. 

(This stuff is yellow gold and is great on pork, ribs, burnt ends, and even pizza, just take my word on that one.)

 

Recipe by:

    McKenzie of Fowl Cooking 

 

 

 

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