Many people spend all day over a smoker when they first start experimenting. While you wait for the meat to get to the room temperature, mix all of the upper mentioned rub ingredients in a bowl. Save my name, email, and website in this browser for the next time I comment. However, a good rule of thumb is to smoke your pork loin for about 1/2 an hour per pound. Step 1: Slice your apples and combine with other upper mentioned ingredients in a small sauce pan. It requires a charcoal grill and a griller that can hold a consistent cooking temperature of 250 F/120 C and is large enough that th… 2 kg Rolled Pork Loin. Close the grill or cover with the aluminum roasting pan or the foil. This will slowly release smoke into your grill. This is not at all true, because you can use other alternatives to smoke meat. Skip to Main Content. Plan on about eight ounces of meat per person. Then move the tenderloins over indirect medium heat for 20-30 minutes. If you love smoked pork butt, but you don’t have 10 hours to smoke a butt, let it rest, and then pull the meat, then this smoked pork loin is the next best thing! Insert a probe style thermometer into your pork loin before putting it on the grill. Your email address will not be published. The smoking process will leave them a bit pink in the middle, but that is normal. Watch me cook some of my favorite charcoal grill, flat top grill, and cast iron recipes, and get helpful tips for how to use and care for your cooking equipment! Thick, long cuts of whole pork tenderloin, however, require more care and patience before and during the grilling process. While you can grill the pork loin on a charcoal grill as well, we recommend grilling it on a gas grill; there are fewer chances with the latter causing your pork loin … Cook your pork loin roast in the Traeger pellet grill at 325 degrees for 20 minutes per pound, including the stuffing weight. When using a charcoal grill the roast does not need to seared. If you want, you can tent it with some aluminum foil, but I don’t find that necessary. Aim to cook for 3-4 hours for baby back ribs, or 4-5 hours for spare ribs. You can score the fat in a diagonal pattern by cutting diamond shapes with your knife blade about 1/4″ deep, or you can remove the fat if you wish. Plus, at less than $2.00 per pound, it’s very affordable… perfect for feeding a crowd! You can smoke it for much longer than two to three hours to increase the smoke flavor. When you put the thermometer in the pork loin, try to insert it into the middle of the loin so that you get an accurate internal temp. I am going to show you, step-by-step, how to properly cook smoked pork loin with just a few ingredients and without any electric smoker. You can use your oven thermometer if needed and make sure the temperature is at 225°F. Here’s the smoked pork loin recipe for you to print out… trust me, you’ll want to make this the next time that you’re craving a big, juicy pork sandwich! While your grill is heating up, prep your pork loin for smoking. Adjust grill temperature to be near 325 degrees by adjusting vents on charcoal grill or burner on gas grill. Smoked Pork Tenderloin with Michigan Cherry Glaze | Kingsford® Cover the grill and cook for another hour, or until a meat thermometer inserted into the center of the pork loin reads 145 degrees Fahrenheit. Regards, Joey. If using charcoal, try to avoid using lighter fluid as it leaves a weird taste on the meat. We hope that through this article you learned how to make smoked pork tenderloin at home. Pork loin is extremely lean and full of flavor, making it an amazing cut of meat to cook on a gas or charcoal grill. Usually, however, it is sold in 2- to 4-pound portions feeding 4 to 8 people or more. Trim the boneless pork loin if you wish, or score the fat cap in a diagonal pattern by cutting diamond shapes into the fat with your knife about 1/4" deep. The cook time of smoked pork tenderloin depends on several factors. Once you’ve got your pork loin on the grill, you shouldn’t have to touch it. Pork will drip fat as it cooks. The time needed to smoke your pork loin will vary depending on a number of factors, like the temperature of your meat when it goes on the grill and the amount of fluctuation of your grill’s temperature. 1/2 cup olive oil. By smoking a pork loin low and slow on a grill, the meat stays moister. Opening the lid lets heat, smoke, and moisture out of your smoker. You don’t need a smoker for juicy smoked pork loin! The temperature while smoking meat is one of the most important factors and it must stay the same through all the process. If you are using a gas grill and do not have a tray for your soaked wood chips, you can wrap them in aluminum foil and poke holes in it. If that fat hits the heat source it will flare up and increase your smoker temperature. Stewed, braised, fried, or grilled pork, it all turns out delicious in the end. *You can read more about why you need a 2 way probe thermometer in this post on how to set up your grill like a smoker. Most grills and smokers have vents at the top and bottom, so adjust them to cut down on the air. Ceramic Smokers – Set this up exactly the same way as a charcoal grill. Close the top and set a timer for 2 hours. If you’re looking for the smoked version of this meat, check out my post for Smoked Pork Loin. Close the lid and smoke for 2 to 2 1/2 hours. Lay a towel on top and let it set for 15 minutes. Charcoal Grilled Chicken Breasts with 3 of the BEST Marinades, How to Smoke a Pork Loin on a Charcoal Grill, boneless half pork loin - about 4.5 pounds, yellow mustard, enough to coat the pork loin, apple wood chunks, or your choice of wood. You will need enough charcoal to cover half the coal grate with three layers of charcoal. Here are three easy steps to grilling a perfect pork tenderloin, as well as some of our favorite recipes. Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. Your coals and wood go in the bottom and there is a rack for your water tray just below the grill. For the most accurate data, you should calculate the nutritional information with the actual ingredients that you us. Placing your meat away from your heat source is also important for temperature control. Another common misconception is that pork loin and pork tenderloin are the same. Position it so the longest side of the loin is closest to the charcoal. After it has reached at this point, remove it from the heat. Move the meat to the other side of grill so it is close to the charcoal but not directly over it. This is probably one of the most common questions on how to smoke a pork loin, or any meat for that matter… How long do I cook it? I knew from a young age that pork was fatty, juicy, and delicious. One of the most important steps you can take when learning how to grill properly is to let the food, especially meats, rest in order to allow the juices to settle before you cut into it. Serves: 6. I grew up spending summers on my grandfather’s hog farm. Everybody wants a juicy, smoky cut of pork to serve to family and friends, but few people know how to smoke a pork loin. Another important part of the smoking process is the serving part. You can add a little sugar or brown sugar to your rub to create a sweet crust on the outside of the meat. Take your meat and apply the olive oil to it and then sprinkle the prepared rub all over. You will want to incorporate wood chips into your briquettes as well as use a steam pan. Once the internal temp of your smoked pork loin reaches about 140-145 degrees, it’s time to take it off the grill and let it rest. The internal temperature will reach 425-450 degrees inside the grill, enough to give the loin roast a nice crust over indirect heat. You can repeat these steps a few times to develop a nice sweet crust on the outside of your smoked pork loin. Use wood from fruit trees such as apple and cherry to give it a sweet flavor. It is 4 to 5 inches in diameter and can weigh up to 20 pounds. Turn the meat occasionally and bast with the reserved marinade. Then, brush on a good amount of sauce on the top of your pork loin, wait for a few minutes, flip the loin, and baste the other side. Please always ensure your meats are cooked to safe temperatures with a reliable meat thermometer. That’s the “sweet spot” when smoking meat, whether it’s ribs, smoked pot roast, smoked whole chicken, or smoked pork loin. Remove the cooking grate and start the charcoal. Remove the smoked pork loin from the grill, and allow it to rest for a full 20-25 minutes before slicing. Pork is a great vehicle for whatever flavors you want to add to it, and this pork loin is no exception. You can make smoked pork loin on a smoker or on a charcoal grill, like I did. When you buy through links on our site, we may earn an affiliate commission. Internal temperature is everything when it comes to juicy pork. That is not what smoking is about. Drain and discard the marinade from meat. Put down a layer of coals, then a layer of soaked wood chips, and then place your lit coals on top. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Click here to visit The Charcoal King on YouTube! And don’t you dare cut into it right away. Pulled pork is a delicious contribution to any cookout, tailgate, barbeque or casual lunch at home. A Boston butt or Boston pork roast is about 5 to 6 pounds of tough meat filled with bone, cartilage, and fat. Cook the pork until the internal temperature reaches 145 degrees F. Through trial and error we have made the smoking process simple enough that anybody can pull it off. The wood you choose makes a difference. Nutritional information is provided as a courtesy and is an estimate only. After you’ve trimmed your pork loin to your liking, coat it with a thin, even layer of yellow mustard. A pork loin roast, which can be bone-in or boneless, is harvested from an area between the shoulder and leg. You should wait about 20-25 minutes before slicing your meat. I have used everything from apple juice to wine to baste pork with a brush, but just a few times is plenty. Open bottom grill vents fully. Step 4: Smoke the pork. Pork is a delicious meat that works great for all different of cooking methods. 1. He loves to share his knowledge and passion about cooking with everyone online (Read More), Was helpful Have smoked lots of ribs & pork shoulders But its bin several years since I ‘ve smoked a loin Your info was very helpful Thanks bill. 1. Prepare your grill for smoking with indirect heat at a target temperature of 250 degrees. Starting at the two hour mark, use your cooking thermometer to check the internal temperature of the meat at the thickest point. You should leave it 10-15 minutes after pulling it out the smoker, allowing the juices to settle before cutting it. The pork loin that I smoked here weighed 4.38 pounds, and I smoked it for about 2 hours and 20 minutes at 250 degrees. Many people never try smoking meats because they think they have to buy an expensive smoker. Preparing Pork Tenderloins - visual step-by-step Weber Grill Skills guides and videos. Step 4: Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker. If you’re going to be smoking your pork loin on a charcoal grill, then be sure to check out my post on how to use a charcoal grill as a smoker before you get started! Step 3: Let the sauce reduce to ½ or when apples become soft and sauce coats the back of a spoon. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. Before roasting the pork loin on the grill, it is essential that you allow the meat to warm up to room temperature to avoid drying the pork loin roast out as the cold surface warms up on the grill. The instructions carefully, you shouldn ’ t have to buy an expensive smoker can. One of the grill, you shouldn ’ t have to know to. With 2 tablespoons of olive oil losing heat the information to cook for 3-4 hours for baby ribs! 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