Bone-In Pork Loin with a Spicy Twist

Meat Marinade:

1. Slice the onions and cut the garlic into thin slices.
2. Cut the meat into pieces about 3 cm thick.
3. Rub the meat thoroughly with salt and Pitmaster Pride seasoning.
4. Place in an airtight container or vacuum-seal it. Refrigerate for 12 hours.

Smoking:

1. Take the pork loin out of the refrigerator and place it in a stainless steel or glass dish. Top with onions and garlic, then wrap the meat tightly in butcher paper.
2. Place the butcher paper-wrapped pork loin in the smoker preheated to 100°C. Smoke for 50 minutes.
3. Remove the loin from the paper and place it on a smoking rack.
4. Mix the BBQ sauce with spicy ketchup.
5. Brush the meat with half of the sauce mixture.
6. Return to the smoker for another 50 minutes.
7. Brush the meat with the remaining sauce.
8. Increase the smoker temperature to 150°C and roast for 50 minutes until the pork loin reaches the perfect juiciness and an internal temperature of 65°C.

1. Wood Chips: The beech and plum mix gives the meat an ideal balance between bold and mild aromas.
2. Serving Suggestions: Serve with grilled vegetables, potato salad, or bread.