[youtube https://www.youtube.com/watch?v=MJ_xHuX5Yew&w=580&h=385]

This episode shows you how to smoke a center-cut Pork Loin that’s injected with Chipotle Porter Beer and then glazed with Apple-Walnut pepper jelly. I’m smoking it in the Masterbuilt Electric Smoker.

Today’s episode will cover how to : 1) brine the pork loin, 2) inject with a combination of Chipotle-Porter Beer and Apple Juice and 3) finish with an Apple Walnut pepper jelly glaze.

I always brine pork when smoking to keep it moist. This is a Center Cut Pork Loin that is just slightly over 4 lbs. For the brine, I’m using.
• 1 gallon water
• 1 cup Kosher Salt
• 2/3 cup Brown Sugar
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon thyme

Brine the pork loin overnight. The next day, remove from the brine, rinse with cold water and dry.

Mix equal parts or your favorite dark beer (I’m using Chipotle Porter) and apple juice. You could use a stout as well, but do suggest you use a dark beer. Inject the pork loin about every inch or so. Because I brined the pork loin, I’m injecting for flavor instead of moisture.

After injecting, season with your favorite pork rub. I’m using Sucklebusters Hog Waller seasoning. I don’t know if your familiar with Sucklebusters, but these guys have won well over 100 BBQ awards. This rub will add color to the pork loin and add another layer of flavor.

The smoker is set to 250 degrees and I’m using apple wood today.

When the pork loin gets to 120 degrees, start brushing on the Liz & Linda’s Apple Walnut Pepper Jelly. Of course you can make your own glaze, but all these nice flavors are already in the jar which saves me a lot of time. You could also use your favorite BBQ sauce.

Remove the pork loin at 140 degrees, then let rest as the pork loin continues to cook to a safe temperature of 145 degrees.

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Visit Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store: http://www.armadillopepper.com

Sucklebusters Hog Waller Pork & Rib Dry Rub available at: http://armadillopepper.com/Sucklebusters-Hog-Waller-Pork-Rib-Dry-Rub-BBQRUB-SKLHGW.htm

Liz & Linda’s Apple Walnut Pepper Jelly available at: http://armadillopepper.com/Liz-Lindas-Apple-Walnut-Pepper-Jelly-JELLY-LLAW.htm

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Please watch: “Texas Pecan Smoked Turkey with Bourbon-Honey Glaze | How to Smoke Turkey on Pit Barrel Cooker”

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