Another Pork Loin Idea

Lee2

Smoked a whole pork loin and used a small handfull of soaked pecan chips today. I really liked the light smoke flavor the pecan gave the meat. Last night I butterflyed the loin and rubbed it down with cheap yellow mustard and made a rub with kosher salt, light brown sugar, onion powder, dried, minced garlic, lemon pepper and some crushed dried rosemary leaves. I didn't measure, just dumped the seasonings into a bowl and mixed them up, but the end result was definately worth doing again.

RLA

Lee2,
How do you butterfly a loin?
Bob

Lee2

RLA,
First of all the loin must be boneless. The way I butterfly one (be it right or wrong) is to slice it almost all the way through lengthwise, open it up and lay it out as flat as is possible.