Whiskey Sunday Smoked Pork Loin

Decided to fire up the old Weber kettle grill this weekend and give the Smokenator another use. It cooked my bacon-draped pork loin last time with perfection. I'm going back to a pork loin roast today, but this time I'm going in a different direction. TheWife doesn't like sweet flavors with barbeque, so I'm obliging her with a non-sweet rub and injection. Personally, I think pork is paired perfectly with sweet glazes, but everyone is entitled to her opinion.

This is really just a picture share. I'm not a butcher, but I really think I did a good job wrapping that thing. I even used a surgeon's knot on the other side. Also, I injected this guy with a special concoction of my own creation: Whisky Butter. I have a bottle of Crown that I'd been meaning to try out in some food. I so melted a stick of butter with 1 cup of the whiskey and inected it into the loin.

While we're on the subject of grilling, don't forget to submit your post to the inaugural Carnival of the Grill. See my Carvival of the Grill information page for all the details.