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YOU WILL NEED
* Pork Loin
* Kosmo's Q Pork Injection + Moisture Magic
* Kosmo's Q Dirty Bird
* Kosmo's Q Spicy Killer Bee Chipotle Honey
* Kosmo's Q Maple Bourbon Rib Glaze
* Meat injection device
The Prep
As with any delicious recipe, the first step in making this one for grilled pork loin is to choose your components. In addition to having a smaller carbon footprint, high-quality, locally sourced beef may benefit your health, according to some research. It's time to start preparing the pork loin once you arrive home. You should do this 24 hours in advance because we will be infusing it. After cleaning and trimming the pork loin, follow the package directions to prepare the Pork Injection + Moisture Magic. Next, inject the mixture into the pork loin using your prefered tool. Aim to space your injections 1 inch (2.5 cm) apart and at a 45-degree angle.
Now put the pork loin that has been injected in a suitable container and chill for the next 24 hours or overnight. The meat will be internally marinated by the injection, which will also make it more flavourful and tender.
The Cook The next day, you're finally prepared to cook! So start your stove straight now! Set the oven to 185°F (85°C) and start preparing the pork loin while it is heating up.
Moving the pork loin to a wire rack over a disposable pan after removing it from the refrigerator will allow any liquid that has not yet been absorbed to drain. After using a paper towel to dry it, generously sprinkle the pork loin with Dirty Bird and Spicy Killer Bee Chipotle Honey. Now, while the smoker is heating up, let it perspire through the rub. When temps are stable, move the seasoned pork loin on to the cooker. To prevent overcooking or undercooking one side, you want the loin to be parallel to the heat source, if at all feasible. If your pit won't let you do this, try rotating a couple times while the food is cooking.
The Payoff For the first step of the cook, you're aiming for a core temperature of 130°F (55°C). Once you do, turn your cooker's temperature up to 350°F (151°C). Put the pork loin back on the stove after glazing it with the sweet Maple Bourbon sauce. Let the temperature rise to 145°F (163°C) or the point at which you decide it is finished.
That's all, then! Bring the sweet pork loin inside to rest for 15 minutes after it has finished cooking. Then, serve in your prefered style and watch as lips around the table start to water in anticipation of their slice. Check out our Pork Recipe Blogs Check out our range of Kosmos Q Rubs and Sauces
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