Ooohhhh, the sandwiches.  Below is the whole routine for making smoked pork loin and not cooking for a week.

1.  THE NIGHT BEFORE, make a brine.  Smoked meat gets too dry without it.  Follow the below recipe for a 4 to 5 lbs loin.

8 cups of water
8 tablespoons kosher salt
8 tablespoons sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
Red pepper flake to taste I used about 1/3 tablespoon

2.  Brine meat in refrigerator 8-24 hours.  I did mine for 20.

3.  Wash it off and pat it dry.

3.  Once it’s dry, coat in olive and season to taste and wrap in foil 30 min-2 hrs.  (This one was a little of the spicy side:  Montreal steak seasoning, smoked paprika, and Back-Yard Southern Style JALAPENO Seasoning.)

4.  Get your smoker ready at 225-240 degrees, unwrap it, and throw it on until the internal temperature reach 145 degrees.  The longer it smokes, the better, but make sure to pull it before the temperature gets beyond 145.  *Note, about once an hour when you add coals, or anytime the smoker gets too hot, spritz the loin with apple juice.

5.  I pulled this 4.5 lbs loin at 145 degree internal temp at 3 1/2 hours. Wrap it on foil and let it rest for 15-30 minutes.

6.  Open it up and slice.

7.  Admire the pretty “smoke ring”

8.  Make a great sandwich.

Jeff’s Tenderloin Sliders:  

Pork loin, slaw, tomato, dijon mustard, squirt of BBQ sauce, toasted Hawaiian bread

Jeff’s Breakfast Tenderloin Sandwiches:

Pork loin, over medium egg, hot sauce, toasted Hawaiian bread