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BOURBON & BROWN SUGAR
SMOKED PORK LOIN

Looking to get a little fancy with your smoking skills? Try this absolutely delicious chicken recipe.
INGREDIENTS
FOR THE PORK
  • 1 center-cut piece of pork loin (2½ to 3 pounds)
  • 3 tablespoons Tennessee whiskey
  • 2 tablespoons of your favorite barbecue rub
  • 3 tablespoons Dijon mustard
  • ½ cup firmly packed brown sugar
  • 4 slices bacon
  • a bag of hickory or cherry (or both) wood chips or chunks
FOR THE GLAZE
  • 3 tablespoons salted butter
  • 3 tablespoons brown sugar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons Tennessee whiskey
DIRECTIONS
  • Using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side). Open the roast up as you would a book.
  • Sprinkle the inside of the roast with 1 tablespoon of the whiskey and let it marinate for 5 minutes.
  • Sprinkle a third of the rub over the inside of the roast.
  • Spread the mustard on top with a spatula, then sprinkle the brown sugar on top of the mustard.
  • Sprinkle the remaining 2 tablespoons of whiskey on top of the brown sugar. Fold the roast back together as though closing a book,
  • Sprinkle the remaining rub over the outside.
  • Cut four 12-inch pieces of butcher’s string. Position the pieces of string on the work surface so that they are parallel and roughly 2 inches apart.
  • Place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
  • Set the roast on top of the bacon, positioning its long side parallel to the bacon.
  • Place a slice of bacon on top of the roast.
  • Press the remaining 2 slices of bacon against the long sides of the roast.
  • Tie each piece of string together around the roast so that they hold the slices of bacon against it.
  • Set the pork roast aside.
  • Make the glaze: combine the butter, brown sugar, mustard, and whiskey in a saucepan and boil until syrupy, which should take about 4 to 6 minutes. Set the glaze aside.
  • Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
  • If using The Big Green Egg, bring it to a medium heat and toss all of the wood chips on the coals.
  • When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat and cover the grill.
  • Cook the roast until cooked through, which will take approximately 1 to 1½ hours. To test for doneness, insert an instant-read meat thermometer into the side of the roast: The internal temperature should be about 160°F.
  • Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
  • Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings.
  • Slice the roast crosswise and drizzle any remaining glaze over it. If you like, serve barbecue sauce on the side.
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