Roast Smoked Loin Of Pork Food

HOW TO SMOKE A PORK LOIN ROAST

Steps:

• Preheat your smoker to 250 F. and set it for indirect heat. Choose lighter, fruits woods. I used a 1:2 ratio of cherry to pecan wood in this recipe. See the post notes above for more details.
• While the grill preheats, remove any silver skin from your pork loin. Remove large, thicker pieces of visible fat from the top. Leave as is or tie butchers twine across every 2 inches of the roast if you desire a very round shape.
• Coat your entire pork loin in the mustard binder. It should be a light coating to help the rub stick.
• Next, coat the entire roast in the spicy Cajun BBQ dry rub. This is my favorite rub with pork but you can sub with another. It should go on in a nice, even layer (top, bottom and sides).
• Place it on a cooling rack over a foil pan. If placing directly on your grill grates, have a pan to catch the drippings. Place it on the grill and insert a probe thermometer to track the internal temperature.
• Cook for roughly 45 min to 1 hour or so for the bark to set. After it sets, spray every 30 minutes with the diluted apple cider vinegar (or apple juice). Pork is safe to eat after it hits an internal temperature of 145 F. Avoid overcooking pork, as it is a very lean meat. It takes around 30-40 minutes per pound to smoke a pork loin, so factor this in when lookin at the size of your roast.
• Remove it from the grill and let it rest for 10 minutes before slicing into thin pieces and serving.

ROAST SMOKED LOIN OF PORK

Steps:

• Smoked pork loin is a great delicacy. When purchasing it, ask how much cooking it needs. Some types require a full 30 minutes per pound at 300°F., while others, because they are hot-smoked and therefore practically cooked, require mere reheating, or about 12-15 minutes per pound at most.
• Treat a smoked ham exactly like a fresh loin of pork. Baste with white wine or sherry during cooking. Remove from the oven, and allow to rest for 10 minutes before carving. Serve with buttered new potatoes and the sauerkraut given in Crown Roast of Pork with Sauerkraut.

PERFECT SMOKED PORK

Steps:

• Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
• Place in refrigerator for a minimum of 4 hours, but preferably overnight.
• Soak 2 large chunks of hickory in water.
• Light about 40-50 coals or an equal amount of hickory.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
• Place roast on cool side of grill and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees every 60 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke for a total of 4- 6 hours, internal temperature of the meat will be 170°F or so.
• If the meat starts to get too brown, tent it with another sheet of foil.
• The temp inside the grill should be around 275°F.
• After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
• Serve with your favorite bbq sauce, we like recipe#26794, Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.