How to Smoke a Pork Loin Roast

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The two most important aspects of a smoked pork loin roast are the flavor and the cut of meat. A smoked pork roast absorbs the flavor and scent of the wood chips, while the lean, tender cut takes away the guilt of overindulgence. Because a pork loin is so lean, use extra precaution when cooking the meat to avoid drying it out. Add a dry rub before cooking, for a roast that friends and family will beg you to make again.

Things You'll Need

  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Small bowl
  • Ground chili pepper
  • Garlic salt
  • Dried onion flakes
  • Cumin
  • Ground black pepper
  • Brown sugar
  • Glass baking dish
  • Plastic wrap
  • Smoker grill
  • Match-light coals
  • Lighter
  • Smoking wood chips
  • Cup measurement
  • Water
  • Meat thermometer

Prepare the Pork

  • Place the pork loin on a cutting board and trim away excess fat and the silver skin. The silver skin is a thin membrane that covers a large surface area of the meat. The membrane can make it difficult to cut and chew when cooked.

  • Create a dry rub. Mix together 1 tsp. of ground chili pepper, 2 tsp. of garlic salt, 2 tsp. of dried onion flakes, 1 tsp. of cumin and 2 tsp. of ground black pepper in a small bowl. Add 4 tbsp. of brown sugar and mix again thoroughly to combine.

  • Place the pork loin in a glass baking dish. Sprinkle 2 tsp. of the dry rub per 1 lb. of meat. Massage the mixture into the meat with your fingers. Cover the dish with plastic wrap and place it in the refrigerator for 1 to 2 hours to bring out the flavors.

Smoke the Pork

  • Prepare your smoker. Stack a medium-sized quantity of match-light coal in the shape of a pyramid in the center of your smoker. Light the coals and allow them to burn until they turn white on the surface and glow red on the inside.

  • Remove the meat from the refrigerator and bring it to room temperature by setting it out for 30 minutes.

  • Spread the coals out into a single layer on the grill. Place smoking wood chips on top of the charcoal and allow them to heat up. The internal temperature of the smoker should be around 200 to 220 degrees Fahrenheit. Once the temperature has been reached and the wood is smoking you are ready to cook the meat.

  • Place the pork loin on the top rack of the smoker. Close the lid and cook until the internal temperature of the meat reaches 165 degrees Fahrenheit. Baste it with 1 cup of water, mixed with 1 tbsp. of the dry rub, using a grill brush every 45 minutes. Pork loin takes approximately 3 hours to cook.

  • Finish the smoking. Remove the pork loin from the smoker and wrap it in foil. Return the meat back to the smoker and allow it to cook for another 45 minutes or until the meat is very tender.

Tips & Warnings

  • Adjust the heat of your smoker by opening and closing the air-flow valve. Opening it will create more heat and closing it will reduce the heat.
  • Use caution when working around fire to avoid burning yourself.

References

  • "Smoke and Spice"; Cheryl Alters Jamison, Bill Jamison; 2003
  • Photo Credit Jupiterimages/Photos.com/Getty Images
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