May we confess something? We recently smoked pork loin, and it was so easy and so quick that it felt like cheating.

We at G@H strive to live the authentic smoker lifestyle. We enjoy staying up all night, tending to our meaty treasure while consuming an adult beverage or two. It provides a good excuse to gather with friends. And when we’ve finished the feast, we feel like accomplished albeit tired gentlemen.

The old low and slow method transforms otherwise tough, undesirable cuts into tender, moist, delicious meat. It’s pure sorcery. But some cuts arrive almost perfect. What you must do is finish them without ruining them. Such is the case with pork loin—the leanest and most tender part of the pig.

On a recent weekend, we picked up pork loin from a local butcher who had already marinated it. We smoked it in our Bradley Digital Smoker at 225° F until the meat reached an internal temperature of 150° F. We used maple wood. It took us about two hours but allow for three.

The smoked pork loin was delicious, of course. We paired it with roasted Brussels sprouts and garlic cheese bread. And, we had extra, which we nibbled on throughout the week. Here’s a pro tip for lunch. Smoked pork loin tastes fantastic atop a spinach salad with feta cheese and pickled peppers.