Project Ideas

MIXON BACKYARD BARBECUE ACADEMY
PORK LOIN
AVERAGE SIZE: 3 LB
SMOKER TEMP: 275 DEG
INTERNAL TEMP: 165 DEG
INGREDIENTS
FULL PORK LOIN
MYRON MIXON HONEY MONEY CLUCK RUB
MYRON MIXON HOT RUB
MYRON MIXON HONEY SMOKED SAUCE
3 GALLONS APPLE JUICE
10 POUNDS SUGAR
3 POUNDS SALT
2 CUPS LOUISIANA HOT SAUCE
DIRECTIONS
Injection – 3 Gallons of Apple Juice, 10 Pounds of Sugar, 3 Pounds of Salt, and
2 Cups of Louisiana Hot Sauce. Heat over the stove while whisking the
contents until the salt and sugar have dissolved. Let contents cool to finger
temp before injecting into the product.
Prep Work – Remove loin from the package. Cut the loin into two halves for
even cooking. One end will have more fat and one end will be more lean.
Inject both halves until product is full. Apply vegetable oil on the loin to bind
the rub to the meat.
Rubs – Use the Myron Mixon Hot Rub to go on the product first at 25% of the
total rub used. Use the Myron Mixon Honey Money Cluck Rub applied
generously as the outer coating.
Time to place the loin on the Smoker at 275 degrees.
Cook – Allow the loin to cook for one hour and then spritz for the first time.
Spritz (Rib Spritz) the loin every 15 minutes until the process is complete.
Approximate cook time should be 2.5 hours. Cook until internal temp reaches
165 degrees. Apply the Myron Mixon Honey Smoked Sauce to the loin. Allow
the product to sit on the smoker for 4 minutes to set the sauce.
Rest – Remove the loin from the smoker and allow it to rest for 20 minutes.