tablespoon famous dave's rib dry rub seasonings or 1 tablespoon marinade
hickory chips, and a meat injector
Serving Size: 1 (192) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 257 g54 %
Total Fat 28.6 g44 %
Saturated Fat 9.9 g49 %
Cholesterol 142.9 mg
Sodium 115.9 mg
Dietary Fiber 0.1 g0 %
Sugars 6 g23 %
Protein 44.8 g
Trim excess fat off of pork loin.
Mix together beer, juice, and rib rub, give time for rub to dissolve.
Use meat injector and inject marinade all throughout the loin.
Season outside of loin with rib rub.
Pour excess marinade in pan and place loin in there.
Utilize smoker and set temperature to 250 degrees, add wood 3 different times while cooking.
Meat needs to reach 180-185 degrees, 6-7 hours approximately.
Let cool and pull meat apart with two forks.
Different beers could work, but Irish red ales are good for cooking. Avoid IPA's they make food very bitter. Light ales such as Coors will provide only minimal flavoring. Consider ones that blend well with apple flavoring.
I am sure you could do this in a crockpot, but you would lose out on some of the smoke flavor. You could add a little liquid smoke to provide some of that flavoring.