Orange Soy Hoisin Smoked Pork Loin

Recipe By: Chef Richard McPeake
Categories: Main Dishes-Meats

2 pounds - Boneless Pork Loin
1/2 cup - Soy Sauce
1/2 cup - Fresh Orange Juice
4 TB. - Soy Sauce
2 TB. - Sesame Oil, dark
1 TB. - Hoisin Sauce
2 TB. - Garlic , fresh, minced
1 TB. - Brwon Sugar
1 tsp. - Ginger, ground

Combine all the ingredients (except porkloin) together and blend well. Place meat in a container and pour the marinade over the pork, marinate for at least 4 hours or overnight. (reserve some marinade for mopping while smoking)

After marinating the loin, remove form the marinade and drain well. Do not reuse the marinade.

Place the porkloin in the smoker at 225 degrees and smoke 2-3 hours or until the internal temperature reaches 155 degrees/ Remove form the smoker and place on a platter, cover loosely with foil and allow to rest for 20 minutes before slicing.

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™

"Hell Fire" Brisket Mob

1 1/2 cups Rice Wine Vinegar
1/2 cup Asian Red Chile Paste
1/2 cup Sugar
1/2 cup Soy Sauce
1/4 cup Molassaes
1/4 cup Worcestershire Sauce
2 TB. Yellow Mustard
1 1/2 TB. Barbecue Seasoning
2 TB. Olive Oil

Combine all ingredients together in a stainless steel bowl, except for the olive oil. Mix and blend well. Whisk the olive oil into the mixture and and hold at room temperature for service.

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™