Longe de porc fumée facile

Ingrédients

• 3 to 4 pound pork loin
• 1 tablespoon olive oil
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 4 tablespoons salted butter (melted)

Préparation

1. 1

   Preheat smoker: Preheat an outdoor pellet smoker to 225℉ (107℃).

2. 2

   Season pork chops: Rub a 3 to 4 pound pork loin with 1 tablespoon olive oil on all sides. Season with spice mixture and rub on all sides.

3. 3

   Make rub: In a small bowl, mix together 1 1/2 tablespoons salt, 1 1/2 tablespoons black pepper, 1 tablespoon smoked paprika, 1 tablespoon onion powder, and 1/2 tablespoon garlic powder.

4. 4

   Smoke pork chops: Place loin on the smoker. Close the lid and smoke until the internal temperature of the pork reaches 135℉, which will take approximately 90 minutes to 2 hours, depending on the thickness of your pork loin. Use a meat thermometer or internal probe for accuracy.

5. 5

   Remove the pork loin from the smoker and transfer to a large baking sheet. Loosely wrap in aluminum foil.

6. 6

   Increase the smoker temperature to 400℉ (204℃). Melt 4 tablespoons salted butterWhen the smoker reaches temperature, return the pork loin to the smoker.

7. 7

   Let rest: Use the melted butter to baste the loin and cook until the internal temperature reaches 145℉ (63℃), about 10 to 20 minutes.

8. 8

   Remove the pork loin from the smoker and let it rest for 5 to 10 minutes before slicing and serving.