I missed the opening pitch by 20 minutes, but no big deal, it's a long day.
Lunch was a success, it was time to fire up the smoker. We had a pork loin sitting in the fridge which missed its time to shine because my son was born. I seasoned the pork loin that morning with a commercial rub, wrapped it in plastic, and shoved it in the fridge.
Online, many people said smoke the loin for 2-3 hours. A close friend, Shane, said 40 minutes. I was clueless. The internet is a wormhole of bad information and maybe Shane thought I was talking about a tenderloin.
I ended up smoking the 5 pound pork loin for 4 hours at 200 degrees. I pulled it at 153 degrees, and let it rest for 30 minutes. I'll probably pull at 145 next time. The pork loin was tender and slightly smoky. I whipped up an apple topping by cooking the following:
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
To finish off dinner, I topped a Hawaiian roll with Cabot Sharp Cheddar Cheese, smoked pork, and apple topping.
Husband, Father, Educator, Baseball Simulation Champ, Runner, Super-Forecaster, and Pseudo-Chef