Cheddar Beer Kettle Crusted Smoked Pork Loin

Ingredients

1 cup BBQ sauce for basting
1 pork tenderloin
2 tbsp Dijon mustard
½ cup dry rub (mix of brown sugar, touch of oregano, paprika, salt, pepper, garlic powder)
½ cup Cheddar Beer Kettle chips – ground in processer or crushed finely

About four hours pre-cooking, rinse pork loin in cold water and pat dry completely Combine the dry rub and ground Kettle chips Coat pork loin with mustard Apply generous portions of the dry rub blend, reserve a small amount Refrigerate Pre heat smoker to 250 degrees (I used hickory and oak wood) Bring pork tenderloin to room temp (about 20 minutes or so) and put onto smoker Combine the reserved dry rub/chip mixture with your basting sauce Smoke for approximately 2 hours, and every 30 minutes apply a coating of the basting sauce (likely you will do this three times total) Once internal temp is 160 degrees remove from heat and let sit for 10 to 15 minutes for moisture to redistribute Cut and serve immediately You should get a nice mahogany color from the basting sauce and a nice slight crunch from the chips infused with the dry rub Serve with your favorite BBQ side dish

Comments

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