Barbecue Pork Loin Recipe - Keto - LCHF
The loin is the area between the shoulder and back legs and is the leanest, most tender part of the animal. This part of the pig is very lean and does not require long cooking times. Actually, it is the one part that is subject to becoming dry if overcooked.
This one is really easy. The pork loin is one of the leanest and can be the tenderest part of the pig. It also has a tendency to dry out if not cooked properly.
First, cover the pork loin with the Killer Hogs rub. Make sure that both sides are fully covered.
Preheat grill (in indirect cooling mode) or smoker to 250F. I like to use either hickory or oak wood when smoking.
Put pork loin in the middle of the grill or grate and close the lid.
Check internal meat temperature using a handheld instant-read thermometer every 30 to 60 minutes. When the pork loin reaches 145F (approximate 3 hours) then pull it. Let it rest for about 10 minutes and then slice and serve.