Smoked Pork Loin on the Pit Boss

So today I'm going to be trying a new rub. I followed Ricer over at Dead Broke Barbecue and he seems to be like the biggest fan of Suckle Buster. So I went out and got some Suckle Buster Hog Waller. So I'm going to see how it is. I was going to inject this pork loin but just to give it a fair shake I'm just going to do this one with just plain Hog Waller and see what the taste is like. So Ricer I hope you're good with this one man. So for today we're going to be using some Southwest Hot Mustard. Now as we know mustard doesn't give the meat a flavor or anything. You usually can't even tell that it's on there. What I'm hoping to get out of this is a little bit of heat. So we'll see how this works out and of course we're just going to be using the Hog Waller for the rub. Let me get on the mustard on here and since this is a pretty good sized chunk of meat we will be a little liberal with the rub. You want to make sure we get the sides as well. Pat it in. Also I decided I trimmed the fat a little before I started this video but I decided I didn't really need much trimming and I didn't really take too much off. Give the rub a chance to penetrate that meat and put some flavor in it. Now I'm gonna go get the pit boss ready. Okay so we got the pit up to 250 degrees. So we're gonna go ahead and place this pork loin on here in the center of the rack. We're gonna go ahead and stick this probe in here. Of course I got the probe hooked up to my eye grills. Right now the meat is at 70 degrees. We're gonna run it till it gets to 145. Then I'm gonna pull it off. Let it rest for about 10-15 minutes and then we're gonna cut into it. I'm gonna be coming down in about a I think this might take about two hours. So I'm gonna come down in about an hour look at it see if it's getting dry and needs to be spritzed. If so I'm gonna spritz it with a mixture of apple juice and apple cider vinegar. Okay sun's going away. It says we're sitting at 121. Let's take a look at it. It's been an hour. It looks real good. I'm gonna go ahead and spritz it and we'll let it roll until it's ready to come off. Okay we're back. Internal temp is at 146. This is what we're looking like on the inside. I think we're ready to take it off. Cut it up and see what it looks like. Okay so I've let this rest for about 20 minutes. Now we're just gonna go ahead and cut in it see what it's looking like. All right looks good. It's very juicy. You can see all the juice and all the juice that's left on the cutting board. So I'll say that was a very good cook so far. Let's go ahead and cut some slices. It's really tender and still got my gloves on because it's still hot. So I can still see the steam coming off of it. Okay so you can see I don't know if you can see the juice is dripping. Oops maybe I'll put it in the screen but uh yeah it's still juicy. Now go ahead and take a test or sample it. So here we go Ricer let's see what it's about. Okay Ricer I'll give it to you. That hog waller is pretty good. People if you haven't tried some Soco Busters okay I'm gonna endorse it too. That's some good stuff right there. Matter of fact I'm gonna try another brand or not another brand but I'm gonna try another one of their rubs. Now I think I might try their I believe they have a chicken rub which is called um clucker dust. So I think I'm gonna probably get some of that and see how good that one is. This one has convinced me that they're making some good products. So as I said before if you don't know Ricer head over to Dead Rope Barbecue and sign up or subscribe to his channel. He's a pretty good dude made some great food and obviously he knows how to tell you about great products because that is definitely a great product. So in closing in order to wrap this up we had a pork loin that we put a mustard binder on and some Soco Busters hog waller. The entire cook at 250 degrees took about two hours. Got it off let it rest for 20 minutes and of course y'all saw the finished product as I cut it and I'll tell you it was amazing absolutely amazing and I don't even think it was amazing just because I cooked it. I think it was amazing because of the rub that was put on there but the tenderness and juiciness that part I take credit for because I did it but anyway if you like what you saw don't forget to subscribe to the channel click the bell so you can know when I post new stuff leave a comment and don't forget as always you can follow me on Twitter and on Instagram as well. So until next time, I'm out!