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 5-6lb (approx.) and apply a coating of yellow mustard and then season it using our Postal Barbecue ORIGINAL RUB or your favourite pork style bbq rub.
With your pork loin prepared, set up Camp Chef Pellet Grill for cooking around 275F and set your smoke setting to 10. With the Camp Chef Woodwind 24 set up, place the pork loin into the pellet grill and insert your meat thermometer in order to monitor the internal tempreture of the pork loin as it smokes away. Once everything is in the grill and set up, close the lid and begin cooking until it reaches an internal tempreture between 140-145F. This should take between 2 hours - 2.5 hours depending on the size of the pork loin rib halve section.
After about one hour open the pellet grill and give your pork loin a spritz with a half and half mixture of apple cider vinegar and water. Then close the lid and continue cooking. During this time, also mix together all your ingredients to make your apple coleslaw and let it sit in the fridge until your pork loin is ready.
Once your pork loin reaches around 135F open up the grill and brush on your some bbq sauce all over then Pellet 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!