Smoked Whole Pork Loin with TexasBBQRub Grand Champion Rub

Instructions

1. Trim & Prep the Loin: Remove any silver skin or excess rind. Pat dry with paper towels; a dry surface helps the rub stick.
2. Make the Wet Rub: In a small bowl whisk Worcestershire sauce, apple cider vinegar, olive oil, and minced garlic.
3. Apply the Wet Rub: Brush the mixture all over the pork loin, making sure to get into any crevices. This adds moisture and helps the dry rub adhere.
4. Season with Grand Champion: Generously coat the entire surface with 1/2 cup TexasBBQRub Grand Champion Rub. Pat it in; sprinkle a light 1 tsp sea salt if you like extra crunch.
5. Rest Before Smoking: Let the seasoned loin sit at room temperature for 30 minutes. This relaxes the muscle fibers and begins the flavor penetration.
6. Preheat the Smoker: Set up a indirect-heat smoker to 200 degrees F - 225 degrees F. Add the soaked hickory (or post-oak) wood chunks for a sweet-spicy smoke profile.
7. Smoke the Loin: Place the loin directly on the grill grate, fat side up. Close the lid and maintain a steady temperature. Smoke until the internal temperature reaches 145 degrees F (USDA minimum) and holds for a 3-minute rest, or aim for 150 degrees F for a slightly firmer slice. This usually takes 4-5 hours depending on thickness.
8. Create a Foil "Boat" (Optional): About halfway through the cook, form a shallow foil pan and nest the loin inside. This catches drippings, keeps the meat moist, and makes cleanup easier.
9. Rest the Meat: Remove the loin, tent loosely with foil, and let it rest 15-20 minutes. Resting allows juices to redistribute and the final bark to set.
10. Slice & Serve: Slice cross-wise into 1/4-inch cuts. The beautiful "bull's-eye" pattern (fat, meat, and rub) will be visible. Serve with your favorite BBQ sauce or a simple apple-cider vinaigrette.