ITEMS COMMONLY USED - (affiliate links)
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your smoked pork loin, take your full 7lb (approx.) pork loin and cut it in half to help make it a little more manageable to work with. Next, take your injection needle and inject pineapple juice into the centre of each of the pieces of pork. Once your pork loin has been injected, season it using our Postal Barbecue ORIGINAL RUB or your favourite pork style bbq rub.
With your pork loin prepared, set up the Pit Barrel Cooker for cooking around 275 using the standard setup. With the Pit Barrel set up, add your hooks into the pit barrel, as well as your digital thermometer - I recommend using the Meater+ for pit barrel cooks because there are no wires and makes it easy! With your pork loin hanging in the Pit Barrel Cooker, add a few pieces of cherry wood for smoking then close the lid and begin cooking.
With your Pork Loin smoking away, begin to make your pineapple BBQ Sauce. Mix together all the ingredients and simmer over medium low heat for around 5 minutes to allow the BBQ sauce to thicken up slightly and condense the sugars. Once it has thickened slightly remove from the heat and let cool to room tempreture.
Once your pork loin reaches around 135F open up the grill and brush on your pineapple bbq sauce all over then place the pork loin back in the pit barrel cooker to let the sauce set. When your smoked pork loin reaches 142F remove it from the smoker and let it rest. It will rest with a finishing temperature between 145F-147F and be INCREDIBLE juicy and delicious!