Tn Pork Loin with Nashville Barbecue Sauce

This past 4th weekend we were watching TV and the show Barbecue University and they cooked this dish. I went to bed that night and all I could do was think about this piece of meat and cooking it. Luckily we had a last loin in the freezer and I knew I had to give this a try and boy was it worth it! I may cook this again it was so good and try it on some ribs.

It does have a lot of steps but don't let it scare you its not hard.

1 center cut pork loin about 21/2 to 3 pounds
5 Tablespoons Tn whiskey like Jack Daniels
2 Tablespoons Cold Mt. Rub or favorite barbecue rub (we used the Cold Mt Rub

6 Tablespoons Dijon mustard.... we used creole

1/2 cup firmly packet brown sugar + 4 Tablespoo
4 slices bacon

Nashville Sweet Barbecue sauce

Butcher's string
2 cups wood chips preferably hickory soaked for 1 hour in water then drained

Cold Mt Rub

1/2 cup kosher or sea salt(we used about 1/4)

1/2 cup brown sugar

1/2 cup fresh ground black pepper (we used about 1/4)

1/2 cup paprika

Glaze

3 Tablespoons salted butter

3 Tablespoons brown sugar

3 Tablespoons Dijon mustard(we used creole)

3 Tablespoons Tn. Whiskey

Nashville Sweet Barbecue Sauce (separate ingredients from top)

2 cups ketchup

1/2 cup firmly packed brown sugar

6-8 fresh lemon juice about 3 -4 lemons

1 teaspoon grated lemon juice

2 Tablespoons molasses (we did not have any so left this out)

1 Tablespoon Worcestershire sauce

1 1/2 liquid smoke

2 teaspoons dry mustard

1 teaspoon onion powder

1/2 teaspoon ground black pepper

we added a dash or a tiny pinch of cloves.

Combine everything together in a nonreactive pan and whisk to mix. Let the sauce gradually come to a simmer over med. heat and simmer till thick about 8 to 10 minutes.

Let cool to room temp and put in jar and refrigate until serving. Will keep for several weeks.

This was a great sauce we really liked it

A. Make the rub: place all ingredients in a bowl and mix using fingers. Store in airtight jar away from heat or light and will last 6 months

B. Make the glaze: Combine butter,brown sugar,mustard and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes and set aside.

C. Using a sharp knife cut the roast almost in half lengthwise stopping about 1 inch from edge. Open like a book. Take a Tablespoon of whiskey and sprinkle over roast and let it sit for 5 minutes. Sprinkle a third of the rub on the inside of roast. Take 3 tablespoons Dijon mustard and rub on inside over the rub with spatula or spoon. Sprinkle 1 Tablespoon brown sugar over rub.

Sprinkle 1 Tablespoon of whiskey over rub. and close. sprinkle remaining rub over meat on the outside.
D. Cut the butchers string into 4 pieces about 13 inches long. Position the pieces of string on work surface about 2 inches apart. Place a slice of bacon across the strings so that it is perpendicular to and in the center of strings. Set roast on top and place slices of bacon on each side and on top. Tie string starting at each ends and going to the middle last (May need two people to do this.) Set aside.
E. Set up the grill for indirect grilling and preheat to medium. We used a charcoal grill grill. Place a drip pan in the center and place wood chips on coals

F. When ready place roast on hot grate and over the drip pan away from the heat and cover the grill.

We used a meat thermometer (best gadget I ever bought)

Cook the roast about 1 to 1 1/2 hours. the thermometer should read 160 to 165
Start basting roast after 30 minutes with the glaze every 15 minutes.

G. Transfer roast when done to cutting board and let rest for 5 minutes then remove strings and slice the roast and drizzle any remaining glaze over it. Serve with Barbecue Sauce on side