Recipe: Barbecued Pork Loin

the appetizer:

America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants by Chef Paul Kirk and Ardie Davis, includes recipes like Barbecued Pork Loin; Beer-Battered Cod with Tartar Sauce; Barbecued Mutton Ribs; and Buffalo (Bison) Bratwurst with Cheese and Jalapeños.

Cookbook

Barbecued Pork Loin

Serves 25 to 35

Buckingham's Smokehouse Bar-B-Q
2002 S. Campbell
Springfield, MO 65807
417-886-9979

Paul has been going to Buckingham's in Columbia, Missouri, for more than 15 years. It's so good he needed to see just how good the original one in Springfield was.

David Campbell started Buckingham's in 1996. It's a chain, but not a typical chain. All of the restaurants are individually owned, not franchises, so it's hard to tell what category they belong to other than good.

Paul sampled their barbecued ribs and then spied two things that are not on many barbecue menus: smoked pork loin and a Buffalo bratwurst. Brandon Grame, the manager, kindly agreed to give us the recipes and procedures for both. He even told us where he gets the bratwurst: Fort Bison Ranch, Attn: Sonny & Melainie Shannon, 507 Rock House Rd., Galena, MO 65656, 417-3571920. The pork loin is easy to cook and tender. Paul actually made the bratwurst in a barbecue class in Stavanger, Norway, but he used moose meat since bison meat was not available. If you're using sausage casings, make sure you allow enough time to prepare them the night before you plan to stuff them.

Barbecued Pork Loin

1 (8- to 12-pound) boneless pork loin
1/4 cup mustard (preferably standard yellow mustard)
1/2 cup Buckingham's rub or your favorite rub

Trim the pork loin as needed. Using a pastry brush, lightly coat the underside of the loin with half ofthe mustard and season with half of the rub. Turn the loin over and repeat the process. Don't forget the ends of the loin.

Preheat a smoker to 250 degrees F using apple wood. Place the loin in the smoker and cook for 1-1/2 to 2 hours, or until the internal temperature of the meat reaches 140-145 degrees F on an instant-read thermometer. Let rest for 15 to 20 minutes; then slice and serve.

from:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Chef Paul Kirk, CWC, PhB, BSAS and Ardie A. Davis, PhB
Andrews McMeel 2009
Paperback; 240pp; U.S.: $19.99 Canada: $24.50
ISBN-10: 0740778110
ISBN-13: 978-0-7407-7811-7
Recipe reprinted by permission.

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