How to make it

  • Rinse the pork loin with water.
  • Rub-down the pork loin with Willingham's
  • Use a flavor injector to inject the pork with the beer. Inject it at least 50 times.
  • Rub again with the Willingham's
  • Wrap the pork loin in plastic wrap and store it in the refrigerator for at least 8 hours or even overnight.
  • Remove the pork loin from the fridge about 30 minutes before it goes into the smoker.
  • Cover the pork loin in 1lb of bacon.
  • Using natural hardwood charcoal, heat the smoker to 220 degrees.
  • Put the meat into the smoker and leave a meat thermometer in while it cooks.
  • Wait two hours, while having maintained 220 degrees the entire time.
  • Check the temp, it should be 145 degrees in the thickest part, remove it from the smoker an let it rest for 20 minutes before cutting and serving.
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Reviews & Comments 2

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    " It was excellent "
    schubo52 ate it and said...
    Yup, You got it goin :-)
    "If Your Lookin Your Not Cookin"
    5 Forks
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    " It was excellent "
    momo_55grandma ate it and said...
    great tenderizer ya got goin there wonderful Pork recipe thanks bunches
    Was this review helpful? Yes Flag

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