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Smoked Braided Pork Loin

A show-stopping centerpiece with a delicious twist—this beautifully braided pork loin is seasoned with a bold blend of Prohibition’s Smoky Mountain Sweet Rub and Potstill Pork Rub. Grilled low and slow, then finished with a glossy BBQ glaze, it’s as flavorful as it is impressive.

What You'll Need:

1 whole pork loin (2.5–3 lbs)
Prohibition “Smoky Mountain Sweet” Rub
Prohibition “Potstill Pork” Rub
Your favorite Prohibition BBQ Sauce
Olive oil (optional, for extra moisture)
Wooden skewer
Grill set for indirect heat

How To Prepare

Preheat & Prepare Equipment

Preheat your grill to 250°F and set it for indirect heat. If using a charcoal grill, bank coals to one side. On a gas grill, turn off the center burners.

Prepare the Main Protein

Remove the pork loin from packaging and pat it dry with paper towels.
Trim off any silver skin from the surface of the meat using a sharp knife.
Starting from one end, cut the pork loin lengthwise into three equal strips, leaving the top end attached (about 1–2 inches from the top).
Season all three strands generously with Smoky Mountain Sweet Rub and Potstill Pork Rub. Press seasoning in to ensure good coverage.
Braid the loin:
- Lay the three strips flat.
- Cross the left strip over the middle.
- Then cross the right strip over the new middle.
- Continue this pattern until fully braided.
- Secure the end with a wooden skewer to hold its shape.

Cooking Instructions

Place the braided pork loin directly on the grill grates over indirect heat.
Close the lid and cook until the internal temperature reaches 130°F.
Brush the pork generously with warmed Prohibition BBQ Sauce.
Close the grill and continue cooking until the internal temperature reaches 140°F.
Remove from the grill and let rest uncovered for 15 minutes to allow juices to redistribute.