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Pork Loin Roast

Updated: Apr 28

Authored by Hugo Trepanier. Hugo is a friend of BBQ Distro and slings TX Stlye BBQ all the way from Canada! You can catch his backyard awesomeness anytime in Instagram: @torrieuxbbq

Total Time: 3 Hours



I usually wet brine the loin for 24 hours in water at 6% salinity, with a tablespoon of ground turmeric and a tablespoon of granulated garlic. I tried 48 hours and it was just a tad too much for my liking. 24 hours is the right amount of time to make the meat tender a packed with flavour.

When ready to cook, pat the meat dry and apply a generous coat of mustard. Then apply Stanley’s Famous bbq pit all purpose rub all over the loin. Let the rub penetrate and the meat rest on the counter for 30 minutes.

The Cook :

Set the bbq @225-250°. For the cut specifically I use apple wood every time. The mild and sweet smoke of apple wood paired with the rub gives you a delicious smoky flavour profile. This is a simple and short cook so I don’t spritz during the whole process, I just let the meat bathe in smoke. I cook up to 140° internal temperature. Once it reach 140° I wrap immediately in foil and put the meat in the cooler for a 30 to 60 minutes rest.

Serve with a sweet and tangy sauce or as is. Remember to reserve the crust for your in-law or loved one or… never mind keep it for yourself -- you deserve it king!


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