Regards, Joey. If you’re looking for the smoked version of this meat, check out my post for Smoked Pork Loin. For this reason, I have made the process of smoking easy for you, by dividing it into a few simple and short steps: The first thing to do is to prepare your pork tenderloin by trimming the fat and membrane off and let it sit out for a few minutes to get closer to the room temperature. 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. Serves: 6. Make sure that you have enough charcoal in your grill to last a while, or that you have a grate that allows you to add more coals as needed, Clean and grease your grill grate. Let roast for an hour or an hour and a half, turning occasionally. *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. Where would I put a water tray in a box smoker? Move the meat to the other side of grill so it is close to the charcoal but not directly over it. I knew from a young age that pork was fatty, juicy, and delicious. You don’t need a smoker for juicy smoked pork loin! Put down a layer of coals, then a layer of soaked wood chips, and then place your lit coals on top. Get your coals going, place your soaked wood and water tray where needed, and close your lid. Your email address will not be published. A typical roast is anywhere from two to five pounds and can be cut to order. Instructions. You should leave it 10-15 minutes after pulling it out the smoker, allowing the juices to settle before cutting it. Place the pork loin directly on the grill grates of your smoker. Also, the addition of optional ingredients and varying brands and products may change the information. Adjust grill temperature to be near 325 degrees by adjusting vents on charcoal grill or burner on gas grill. Pork is a delicious meat that works great for all different of cooking methods. Electric smokers are very easy to use and most of the time you can get one for a relatively cheap price. Continue to cook until the internal temperature of the meat reads 145°F. You’ll find it in the grocery store, labeled as center-cut pork roast; center-cut pork loin (a boneless cut); or center-cut rib roast (a bone-in cut). 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. You are looking for an internal temperature of 145˚F. Once your pork loin is rubbed down with mustard, sprinkle it liberally with your favorite BBQ rub or seasoning. Don’t worry, the mustard taste on your cooked pork loin will be hardly noticeable. The smoking process will leave them a bit pink in the middle, but that is normal. However, this cut type can easily be dried out in the smoker and there are several situations where you can ruin your delicious cooking. We grill a Pork Loin with spices found in the "Griller's Sampler" from The Spice & Tea Exchange. Basting with liquid is one way to add moisture. Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. Information was very helpful and will be useful as I embark on my first smoking exercise. Close the grill or cover with the aluminum roasting pan or the foil. This will slowly release smoke into your grill. FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Home » Tips & Tricks » How to Smoke a Pork Loin with 7 Easy Steps. You can see from the photo above that I heated a Carolina-style barbecue sauce in a small cast iron skillet right on my grill grates. Just let it smoke until done, being sure to watch your grill temp to make sure that it stays right around 250 degrees. Insert a probe style thermometer into your pork loin before putting it on the grill. 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. That’s the “sweet spot” when smoking meat, whether it’s ribs, smoked pot roast, smoked whole chicken, or smoked pork loin. Remove the sauce from the heat and spoon a small amount over top of the meat. 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. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Once you remove the foil from the meat and cut into it, it starts drastically losing heat. Preparing Pork Tenderloins - visual step-by-step Weber Grill Skills guides and videos. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. That post shows the EXACT amount of charcoal to use, how to maintain your temperatures, and where you want your charcoal to go. Remove the cooking grate and start the charcoal. Pork always goes well with sugar. Preheat your charcoal grill to 275°F, planning for a longer cook. After 2 hours, you should do a quick internal temperature check and if the smoked pork hasn't reached the recommended 155°F temperature, let it cook for another hour. If not, check again 20-30 minutes later. Hello Kristin, It can depend on your smoker type but usually, the water tray goes under the food/meat or over the fire. Ceramic Smokers – Set this up exactly the same way as a charcoal grill. The first instinct of many Weber charcoal-grill users is tossing meat on the cooking grate directly above the coals and charring it until it is done. Remove the cover and place the meat directly over the hot coals for about 2 minutes per side, turning so all sides are seared and browned. Coat the pork with a thin, even layer of yellow mustard on all sides. Different online calculators may calculate nutritional information differently. Step 1 Preheat a gas or charcoal grill to 350 degrees Fahrenheit. The same thing applies for smoked pork tenderloin. Restrictions Apply. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully … 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. We here at FuriousGrill love your feedback and appreciate your likes and shares on social media. 1. A pork tenderloin is always boneless. 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! When using a charcoal grill the roast does not need to seared. Smoked pork loin is also really versatile! It's a classic that can yield as many flavors as it does servings. Fillet your pork loin so you can lay it out flat and cover with a layer of stuffing. A pork loin roast, which can be bone-in or boneless, is harvested from an area between the shoulder and leg. Charcoal BBQ Method: Indirect & Medium (with switch up) Prep Time: 15mins | Cooking Time: 1 hour 30 minutes | Marinating Time: 1-4 hours. Ingredients . Internal temperature is everything when it comes to juicy pork. Pork is a great vehicle for whatever flavors you want to add to it, and this pork loin is no exception. Step 3: Grill the pork. Learn how to smoke a pork loin on your charcoal grill. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Notify me of follow-up comments by email. Check the temperature of the meat at 2 hours. Another important part of the smoking process is the serving part. Here's how to do it: Place your meat on a plate and wrap with foil. First you need to deal with the fat on the loin. We have a few tips to help you cook the perfect pork loin that is crispy on the outside, moist and juicy on the inside, and full of flavor. 2 kg Rolled Pork Loin. Step 3: Let the sauce reduce to ½ or when apples become soft and sauce coats the back of a spoon. Here are three easy steps to grilling a perfect pork tenderloin, as well as some of our favorite recipes. We know it can be intimidating, but smoking should be fun. If you have found this article useful or get the chance to try out our recipe, please take the time to share your thoughts down below. If your temperature is too high, you will need to turn down your burners or limit the flow of air to your coals. 2 tablespoons kosher salt. A Boston butt or Boston pork roast is about 5 to 6 pounds of tough meat filled with bone, cartilage, and fat. Placing your meat away from your heat source is also important for temperature control. Step 1: Slice your apples and combine with other upper mentioned ingredients in a small sauce pan. Bullet Smokers – This setup is tall and narrow. If that fat hits the heat source it will flare up and increase your smoker temperature. Smoked Pork Tenderloin with Michigan Cherry Glaze | Kingsford® Save my name, email, and website in this browser for the next time I comment. Pork loin is done when the internal temperature reaches 145 degrees, … After it has reached at this point, remove it from the heat. 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. Then move the tenderloins over indirect medium heat for 20-30 minutes. Once your grill is heated, place the pork loin on your grill grates, on the opposite side of the grill than your coals or heat source. However, a good rule of thumb is to smoke your pork loin for about 1/2 an hour per pound. They are not. Stewed, braised, fried, or grilled pork, it all turns out delicious in the end. Step 4: Smoke the pork. I grew up spending summers on my grandfather’s hog farm. Grilling Pork Loin Roast. You can put your soaked wood right on top of your lit coals and set the water tray above. Thick, long cuts of whole pork tenderloin, however, require more care and patience before and during the grilling process. Roll you pork like a cinnamon roll and tie it with cooking friendly string. Place them with the rib side of the rack facing down. Opening the lid lets heat, smoke, and moisture out of your smoker. 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. I have used everything from apple juice to wine to baste pork with a brush, but just a few times is plenty. My pork loin had quite a bit of silver skin and a hard, thick fat layer, so I chose to remove it. Apply a liberal coating of your favorite barbecue seasoning or rub on all sides. It is recommended to cook it at 225°F for 2-3 hours. 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. If you choose to use barbecue sauce, wait and apply it at the very end. Turning this block of a pork roast into delicious and tender barbecue is going to take patience and a full-sized charcoal grill. 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’ve just spend 2.5 hours smoking a delicious pork loin, so the last thing you want to do is slice it right away and lose all of that flavorful juice. This step is completely optional, but I was smoking my pork loin to make smoked pork sandwiches, so I wanted a good sweet, caramelized crust on my meat. Aim to cook for 3-4 hours for baby back ribs, or 4-5 hours for spare ribs. 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. Pork will drip fat as it cooks. This is because they either get no guidance or the wrong guidance. Step 2: Bring to a boil over medium heat and reduce to a simmer. Step 4: Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker. Starting at the two hour mark, use your cooking thermometer to check the internal temperature of the meat at the thickest point. 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! We're using a charcoal chimney which will light the perfect amount of charcoal. Charcoal-Grill-Roasted Bone-In Pork Rib Roast. A pork loin is very lean, so with the absence of fat you also get less moisture. Since the pork loin meat itself is pretty neutral in flavor, it pairs well with a wide variety of spices from Mexican to Greek and, of course, Barbecue. If you want, you can tent it with some aluminum foil, but I don’t find that necessary. Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. 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 … Skip to Main Content. Smoke the pork loin for about 30 minutes per pound of meat, or until the internal temp of the pork is about 140-145 degrees. Firebox and Electric Smokers – These are professional setups that have a designated place for the coals, wood, and water. Turn On the rest of the burners and place a tray of water and a tray of wood chips over them. Your coals and wood go in the bottom and there is a rack for your water tray just below the grill. Disclamer FuriousGrill is reader-supported. Grill, covered, over direct heat for 2-3 minutes on all sides to char the meat’s exterior. You can repeat these steps a few times to develop a nice sweet crust on the outside of your smoked pork loin. Take your meat and apply the olive oil to it and then sprinkle the prepared rub all over. Down below, I have listed a few inexpensive options and how to set them up for smoking. The temperature while smoking meat is one of the most important factors and it must stay the same through all the process. Pork loin is extremely lean and full of flavor, making it an amazing cut of meat to cook on a gas or charcoal grill. You can make smoked pork loin on a smoker or on a charcoal grill, like I did. Position it so the longest side of the loin is closest to the charcoal. Open bottom grill vents fully. If you have ever had dry pork, the cooker may have skipped this step and didn't let the cooked meat rest. Through trial and error we have made the smoking process simple enough that anybody can pull it off. And don’t you dare cut into it right away. 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. 250 degrees! Prepare your grill for smoking with indirect heat at a target temperature of 250 degrees. Here are some tips you can try and learn to make the most of your cooking every time. Nutritional information is provided as a courtesy and is an estimate only. FREE SHIPPING & RETURNS ON ORDERS $50+. 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! If the temperature drops, it may be necessary to add more coals. If using charcoal, try to avoid using lighter fluid as it leaves a weird taste on the meat. After you’ve trimmed your pork loin to your liking, coat it with a thin, even layer of yellow mustard. Learn how to smoke a boneless half pork loin for barbecue sandwiches and more. Another common misconception is that pork loin and pork tenderloin are the same. It’s lean, tender, and flavorful, and can easily feed an entire family. For the most accurate data, you should calculate the nutritional information with the actual ingredients that you us. The internal temperature will reach 425-450 degrees inside the grill, enough to give the loin roast a nice crust over indirect heat. We know it is tempting to check on every few minutes, but fight the urge. When you buy through links on our site, we may earn an affiliate commission. You will want to incorporate wood chips into your briquettes as well as use a steam pan. 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. That is not what smoking is about. Charcoal Grills – The key to smoking on a normal charcoal grill is to set up the coals on one side and put the meat on the other side. While you wait for the meat to get to the room temperature, mix all of the upper mentioned rub ingredients in a bowl. Most sauces have sugar that can burn if you put it too early. Remember, pork loin is very lean, and most cuts are pretty thick so don’t be afraid to do a good thick coat of seasoning on your meat. Then close your grill lid, adjust dampers, and dial in your temperature to 250 degrees. Drain and discard the marinade from meat. 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? You can smoke it for much longer than two to three hours to increase the smoke flavor. Outdoor cooking enthusiast, currently living in Kansas less moisture during the cooking process, check out Oklahoma Joe s. 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