Camp Chef Smoked Pork Loin

Today, I’ve got a lip-smackin’ adventure for your taste buds: Camp Chef Smoked Pork Loin! Trust me, this dish is a flavor explosion that’ll have your guests beggin’ for seconds. So grab your apron and let’s get this smokin’ party started!

How to Make Smoked Pork Loin on Camp Chef

1. Prep that Porky Goodness: Start by selecting a beautiful boneless pork loin. I usually grab a 4-5 pounder, which is perfect for a gathering. Pat it dry with some paper towels; this helps the rub stick better.
2. Seasoning Rub: Now, let’s get sassy with the rub. Mix together brown sugar, paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne for a little kick. Rub this magic potion all over your porky canvas. Make sure it’s coated evenly, like it’s getting ready for a tanning session.
3. Heat up the Camp Chef: Fire up your Camp Chef smoker to a sizzling 225°F. I prefer hickory wood chips for my pork loin. They add a delightful smokiness. Soak ’em in water for about 30 minutes before tossing them in the smoker. You want that smoldering, not blazing, fire.
4. Time to Smoke: Place your beautifully seasoned pork loin on the smoker rack and close the lid. It usually takes around 2.5 to 3 hours to reach an internal temperature of 145°F. So, you’ve got some time to kick back, relax, and maybe enjoy a cold one.
5. The Wait is Worth It: When that thermometer hits 145°F, take your pork loin off the smoker and let it rest for a bit. This is when the juices redistribute, and the flavors mingle and make magic together. Give it a solid 15-20 minutes of quiet time.
6. Slicing and Serving: It’s time to slice that beauty after the waiting game. And trust me, you’ll have everyone salivating. Serve it with some of your favorite sides, and you’ve got a meal that’ll make your taste buds dance a jig!

Pork Loin vs Pork Tenderloin

I can’t talk about pork loin without mentioning its cousin, pork tenderloin. These two are often confused, but let me clear it up for you. Pork loin is a larger cut, typically around 4-5 pounds, and it’s great for smoking. Pork tenderloin, on the other hand, is much smaller and leaner, making it ideal for quick grilling. Both are delicious, but we’re all about that pork loin for this smoking adventure!

Seasoning Rub

You’ve probably noticed I’m a bit crazy about that seasoning rub. But hey, that’s where all the flavor comes from! Feel free to tweak the rub to your taste. Add some herbs, or go heavy on the pepper if you like a little heat. It’s all about personal preference. Experiment, have fun with it!

Best Wood Chips/Wood Pellets

Hickory is my go-to for pork loin, but you can mix it up. Applewood, cherry, or even a blend can bring different flavor dimensions. Just remember, soaking your wood chips before using them will keep your smoker humming along beautifully.

Perfect Side Dishes

What’s a smoked pork loin without some killer sides? Here are my favorites:

• Mashed Potatoes: Creamy, buttery goodness.
• Grilled Asparagus: A little green to balance out the rich pork.
• Cornbread: It’s like a warm, corny hug for your taste buds.
• Coleslaw: Adds a zesty, crunchy element.
• Mac and Cheese: Because, well, why not?

Get creative! The possibilities are endless. Just remember, the perfect side dish complements that smoky pork, so choose wisely.

Leftover Tips

Now, what if you find yourself with some leftover smoked pork loin? No worries, my friends. Here are a few tricks:

• Pulled Pork Sandwich: Shred that pork, add your favorite BBQ sauce, and slap it on a bun. Instant yum!
• Pork Fried Rice: Cube it up and throw it into your favorite fried rice recipe. The smokiness adds a whole new dimension.
• Pork Tacos: Warm the leftovers, throw ’em in some tortillas with your choice of toppings. Tacos are always a good idea.

So there you have it, the not-so-secret secrets of making a mouthwatering Camp Chef smoked pork loin. It’s all about the rub, the wood, the sides, and the love you put into it. Trust me, folks, the first bite of that perfectly smoked pork loin is like a ticket to flavor paradise. Thank you for hanging out with me, and remember, keep smokin’ and keep grillin’! Until next time, happy cookin’, y’all!

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Camp Chef Smoked Pork Loin

Elevate your BBQ game with Camp Chef smoked pork loin. Succulent and expertly smoked to create a melt-in-your-mouth experience like no other.

Course Main Course

Prep Time 20 minutes

Cook Time 3 hours

Servings 8

Ingredients

• 1 boneless pork loin 4-5 pounds

For the Rub:

• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• A pinch of cayenne pepper

For Smoking:

• 3 cups hickory wood chips

Instructions

Prepping the Pork Loin

1. Start by selecting a beautiful boneless pork loin. Rinse it under cold water and pat it dry with paper towels.
2. In a mixing bowl, prepare your seasoning rub by combining brown sugar, paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne. Mix it up until it's well-blended, and you've got a mouthwatering rub ready to roll.
3. Place the pork loin on a clean surface, and generously rub the seasoning mix all over the pork loin. Make sure it's coated evenly, like it's getting ready for a sunbath.

Preparing the Camp Chef Smoker

1. Fire up your Camp Chef smoker to a sizzling 225°F. While the smoker is heating up, soak 3 cups of hickory wood chips in water for about 30 minutes. You want them smoldering, not blazing. Hickory adds a delightful smokiness to your pork loin.
2. Once the smoker is up to temperature, drain the soaked wood chips and toss them into the smoker box or wood chip tray.

Time to Smoke

1. Place your beautifully seasoned pork loin on the smoker rack and close the smoker's lid. It usually takes around 2.5 to 3 hours to reach an internal temperature of 145°F. So, you've got some time to kick back, relax, and maybe enjoy a cold one.

Let the Pork Rest

1. When that thermometer hits 145°F, take your pork loin off the smoker and let it rest for a bit. This is when the juices redistribute, and the flavors mingle and make magic together. Give it a solid 15-20 minutes of quiet time.

Slicing and Serving

1. it's time to slice that beauty after the waiting game. Use a sharp knife to cut into thick, succulent slices. Serve it with some of your favorite sides, and you've got a meal that'll make your taste buds dance a jig!