Longe de porc fumée

Ingrédients

• 2 to 4 lb boneless pork loin roast ((center cut is preferred))
• 1 Tbsp neutral oil ((such as canola or avocado oil))
• Kosher salt per pound of pork ((see note))
• 1/4 cup sweet dry rub

Préparation

1. 1

   --- Prep the Pork Loin (up to 2 days in advance) ---

2. 2

   Trim any excess fat and remove the silver skin membrane from the loin. If there is a fat cap, you can leave it on and score it in a 1/4" crosshatch pattern using a sharp knife.

3. 3

   Rub the loin all over with the oil, then generously season with the salt and the dry rub blend. Refrigerate uncovered for 1-2 days to dry brine (if possible).

4. 4

   --- Smoke the Pork Loin ---

5. 5

   30 minutes before cooking, remove the pork from the fridge and insert a remote probe thermometer into the thickest part of the loin.

6. 6

   Set up your smoker for indirect 225°F cooking with apple wood chunks/chips added for smoke flavor (see note for other wood options).

7. 7

   Place the pork loin in the smoker furthest from the heat. Cook until the internal temperature reads 135°F on the probe, about 1 1/2 to 3 hours depending on loin size.

8. 8

   Transfer the smoked loin to a cutting board and let rest for 15-20 minutes covered with foil before slicing against the grain. The residual heat will bring it to the perfect 140-145°F medium doneness.

9. 9

   Remove from the smoker and rest on a cutting board for 15 to 20 minutes before slicing against the grain. Enjoy!