Big Daddy had the idea for a Stuffed Smoked Pork Loin. It’s just one of those he-man foods. Meat, meat and more meat!
Is it bad that he smoked his own Father’s Day dinner? Actually, he’s quit happy when he smoking or grilling, so in his case, yes, I think it’s perfectly acceptable!
You don’t need a lot of crazy ingredients for this dish
Pork loin, sausage and seasoning that’s it!
OH and time – low and slow
We used a 4 pound pork loin and one of the sausages shown above.
This sausage is going in this pork loin.
Put the sausage in the loin and close the cut with a skewer.
I know..let’s move on…
Put loin on a smoker heated to 250 to 275 degrees.
Look at my sweet doggie, Summer. muah love that girl!
At 250 to 275 degrees it took 2 hours to smoke this 4 pound loin.
Test doneness with a meat thermometer, it’s the only way to accurately tell if the pork is cooked.
See Big Daddy Grill here as well!