The trick is to smoke the meat and not make the meat smoke
TENNESSEE WHISKEY PORK LOIN
Date:January 26, 2006 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Tennessee Whiskey Pork Loin
The ingredients are gathered for the rub & pork loin
Cold Mountain rub-salt, pepper, sugar & paprika
The finished cold mountain rub
The loin gets whiskey, mustard,brown sugar, & rub
The rub, mustard & brown sugar ready to be applied
First the Knob Creek Tennessee whiskey
Then the Cold Mountain rub is applied
Then the Dijon mustard slather
Finally the brown sugar...
Followed by more whiskey
The loin is closed and tied up together with bacon strips
More Cold Mountain rub was applied after the roast is tied
The roast is ready to go on the smoker for 3 hours
With my new Ez-Up a little rain is no bother at all
The glaze-Whiskey, brown sugar, butter & Dijon mustard
The finish glaze. It is applied every 30 minutes
The 3.5 pound pork loin & 4 potatoes on the smoker
Two hours into the 3 hour cook
The glazed roast after 3 hours on the smoker
The roast rests for 5 minutes before slicing
The roast was tender, extremely moist & tasty
Tennessee whiskey pork loin & smoked potatoes
What is pork without some applesauce in the side?
Pork loin, smoked potatoes, & green beans with bacon
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The Pork Loin is soaked in whiskey and is slathered with mustard and brown sugar before cooking on the rotisserie. This recipe from BBQ USA produces a moist tasty roast that will melt in your mouth.