Remove the pork loin from the gill and rest for 15 minutes, before slicing and serving warm. 17 Ratings. Fill a chimney starter with charcoal light it. Your email address will not be published. At 225F the MAK 2 Star rolls out some great smoke. Check the temperature of the meat at 2 hours. There was an error submitting your subscription. This smoked pork loin recipe is simple to follow and includes a smoked pork loin brine that will leave your taste buds singing. Experience the evolution of fire with Traeger's next generation of wood pellet grills. Remove the ribs from the foil pan and place back in rib rack. If youre looking for these smaller portions that have already been sliced and are ready to cook, check out my recipe for Smoked Pork Chops here. When the smoker is ready, add a few chunks of apple wood to the coals. Leave 2 the remaining burners off. Vitamin C 0%, Calcium 0% 1. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. A thicker loin may take longer than a thinner one. A thicker loin may take longer than a thinner one. Cook the pork until the internal temperature reaches 145 degrees F. Remove the roast from the smoker. Its fruity flavors of plum and berries make for a great side to pork, especially if you serve it with a red sauce. Follow these 5 steps to get your pork loin smoked to perfection. A generous serving of the pork loin rub recipe. Grilled Pork Tenderloin with Beer and Mustard Glaze. How Long to Smoke Pork Loin Smoking pork loin can take between 2 and 4 hours. Our pork loin typically turns out ok but def needed improvement. Roasted Loin of Pork with Pan Gravy. Then stay tuned! Use about a tablespoon of olive oil or avocado oil to wet the entire surface of the meat, and then liberally apply your favorite bbq rub. Better yet, head on over to Patio Provisions and stock up on your own Hey Grill Hey Signature Sweet Rub. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. 2,675 Ratings. But it shouldn't last long with pork loin which is a smaller cut. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated. A pork crown roast is made of two 7 to 8 bone center cut sections that weigh between 4 and 5 pounds each with the bones Frenched. Preheat your smoker to 180-F. Rinse the pork with tap water washing away any lingering bone chips, then pat it dry with paper towels. Pat the pork loin rub over the entire surface of the meat (if some of the rub gets into the crevices and the sears it will be even tastier). According to award-winning BBQ Champion Chad Ward, you do not want to let the internal temperature of the pork pass 145 degrees Fahrenheit. process of smoking pork loin is pretty simple, you do not want to let the internal temperature of the pork pass 145 degrees Fahrenheit, Smoked Pork Loin with Sauerkraut and Apples. Finish smoking, remove from smoker and leave to cool for 15-20 minutes before slicing and serving. Learn how to make a competition brisket. Let sit at room temperature for 30 minutes. For these I seasoned with fresh minced thyme, rosemary, basil, garlic and seasoned salt. Prepare barbeque for indirect smoking. Increase the heat on your smoker to 450 degrees F, and roast for 15-30 minutes to reach a target internal tempers 145 degrees F. Remove the roast from the smoker, allow it to rest for 20-30 minutes. But large or hard chunks of fat will be difficult to chew. Step 4: Cook The Pork Loin. Please try again. In a large bowl, coat the rack of pork on all sides with the mixture. Allow to rest for 10-15 minutes, then slice against the grain and serve. ENJOY! Using your butcher's string, tie in three places to keep the bacon on top. 203 degrees Fahrenheit is ideal. Smoke the rib for up to 4 hours. Step 1. Required fields are marked *. Open the lid of the Gateway Drum Smoker and remove the Flame Boss. According to the USDA, the safe serving temperature for pork loin is an internal temperature of 145 degrees, followed by a rest of three minutes. Layer the garlic mix over the pork loin. Get the smoke going. Keep an eye out for flare ups. Lay bacon strips across the loin, on top of the fat cap. The loin doesnt have to sit in the brine for too long either. Order by November 11th to get your grill in time for Thanksgiving! Cover the bowl and refrigerate the loin for at least 12 hours, but preferably 24. You can also combine these methods. Close the lid and smoke for 2 to 2 1/2 hours. The length of time it will take to cook depends on the size of the roast, and other factors. This will protect the bones during the cook and prevent them from turning black. Although Malbec comes from both France and Argentina, opt for the latter. There, the barbecue sauce will allow the meat to caramelize. Prepare a charcoal grill for indirect grilling. Smoking pork loin can take between 2 and 4 hours. Would you like in on one of the best pork rub recipes out there? Let it smoke in the electric smoker and make sure that you have enough wood chips and water. This rub combines 8 different seasonings that come together to make a wonderfully sweet, and slightly spicy rub. They are actually cut from two different parts of the pig, and they taste and cook quite different. Let the pork loin sit in the brine refrigerated for 6-12 hours. radiology programs nyc; how to run a python function in powershell dodo dog videos dodo dog videos You will find the numbers we have shared so far useful when you are making plans to visit the grocery. Insert temperature probe. If you make a purchase through them I may make a small commission, at no additional cost to you. Coat the pork loin on both sides with the barbecue rub. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Sice through the pork loin and apply a good coat of your rub on the pork loin. Cook uncovered 1 hour. And increasing the heat late in the cooking process, as we recommend, should push past the stall. Set up your smoker to smoke at 225 degrees using indirect heat. Other great rub options include Meat Churchs Honey Hog or Byrons Butt Rub. Argentinian Malbec tends to be more fruit forward and less tannic which will bring out the sweetness . The best way to smoke a pork loin is to get is prepped correctly and keep your smoker nice and low. The smoke really enhances the flavor of the pork, and its an easy weeknight dinner to make for family. Preheat the oven to the desired temperature, and cook for 3-4 hours. Score the fat cap of the loin in a cross-hatch pattern, then drizzle with olive oil, and season with Pit Boss Homestyle Pork Rub. Vitamin A % 2. My recipe for Grilled Pork Tenderloin with Beer and Mustard Glaze is one of my favorite ways to cook pork tenderloin. I love cooking pork loin roast with my signature sweet rub (make your own using this recipe, or buy a bottle pre-made from Patio Provisions) and smoke it with a mild fruit wood like apple or cherry. Coat the pork loin on both sides with the barbecue rub. One important thing we want to clear up right away: Pork loin is a different cut of meat than pork tenderloin. Easy, Two-Ingredient Pulled Pork. The technique and skills you learn will bring your backyard cookouts to a new level. These recipes demonstrate the many ways to make pork loin. Smoke pork loin with the fat side up. Remove silver skin from bone side (if there is one). Pre-heat your pellet grill to 225 F or Lo Smoke. Malbec is an excellent pairing with stuffed pork loin. Balsamic Roasted Pork Loin. Not anymore! Keeping the temperature nice and low in your smoker ensures that this roast doesnt dry out and maintains moisture. This will help the pork loin cook faster, before it can dry out. Please note that Im using Mortons Coarse Grain Kosher Salt for this brine recipe. Close the top and set a timer for 2 hours. The process of smoking pork loin is pretty simple. Smoked them over a 50:50 mix of cherry/hickory. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern. The stuffing is spread out, and the loin is rolled up and tied, then cooked. Pork loin is a thicker cut, usually sold in cuts of 2 to 4 pounds, and (sometimes) with the bone in. 3. Tent with foil. Temperature is everything with this roast. We strongly recommend using the probe on your Traeger grill (or another probe thermometer) to keep tabs on the temperature. With about 30 minutes left, apply BBQ sauce to the meat. See our Bacon Stuffed Pork Loin recipe for instructions. Sprinkle on all sides with Hey Grill Hey Sweet Rub. Notes The rack of pork we used for this recipe was about 4.5 pounds in weight. You've gotta try it! A stuffed pork roast, for instance, may take longer to smoke. 38 Ratings. It's the perfect cut of meat for experimenting with bold or unique seasonings. Cook for another 15 minutes, or until the internal temperature reaches 145F. Pull the pork off, tent it in foil, and let it rest for 15 to 20 minutes. For more smoked recipes and BBQ tips visit http://howtobbqright.com/ And for Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://www.kill. Looks delicious, but just to be clear, this is a loin, and not a tenderloin, correct? The Best Smoked Buffalo Chicken Dip Recipe, Date Night Dinner Idea: Grilled Salmon with Maple Mustard Glaze. As a lean meat, pork loin is an ideal cut for subtle flavors like fresh herbs, lemon, and flavored oils; flavors that may be overpowered if you used them on fattier cuts like pulled pork or a ribeye steak. 3. Pork loin is a center cut loin chop cut from tissue along the upper side of the rib cage. With the ribs meat side down, use a rounded butter knife to work between to ribs to pull up the silver skin membrane. Cook for 3 more hours. Simply mix all of the ingredients in a bowl and you will be on your way to creating the greatest pork loin you and your family have tasted! Place the pork loin on the middle rack with the fat side up and then set the timer to 3 hours. Pork tenderloin, on the other hand, is cut from the muscle that runs through the central spine of the pig. This is the easiest part of the whole plan. The timing here is never going to be exact, it will depend on your oven and on the ribs themselves. I like to use my ThermoWorks Mk4 or Smoke 2-Channel Alarm when smoking meat to ensure Im cooking to my preferred doneness. This cut is long and thin, and it makes for an extremely delicious meal. Rub the garlic mixture all over the pork. Layer the pork loin with bacon and then tie it with a twine. So fire up that smoker, grab some of my Sweet Rub, and lets get cooking! Slow Cooker Teriyaki Pork Tenderloin. For this pork loin roast, smoke until your meat reaches an internal temperature of 145 degrees F. Once it has reached this temperature, allow it to rest for 10-15 additional minutes while tented with foil. Heat the stockpot on high heat and stir together until dissolved. Combine the olive oil, minced garlic, paprika, thyme, salt, and pepper in a small bowl. Using a long, sharp knife, remove any thick layers of fat, or hard connective tissue such as silver skin. I use a Traeger and use Apple wood pellets for most of my pork cooks. Smoke the pork loin at 225 degrees until the internal temperature hits 140 degrees. When the meat is ready, heat your charcoal, gas, offset, electric or offset smoker up to 225 degrees Fahrenheit. Combine all remaining dry ingredients in a bowl and mix with your fingers to break up any lumps. 2. This Smoked Pork Loin is the perfect roast to make for the entire family or when a group of friends come over for a backyard BBQ. Score through the fat cap of the pork loin with a sharp knife in a diamond pattern and then rub it over with olive oil, ensuring that it is fully covered. Add some chunks of applewood into the coals. Infusing smoking flavor into your Cocktails. Prepare the smoker and let it come upto 220 F. 5. Remove the pork from the marinade. Let that fire heat up for a few minutes then put the meat on a couple of minutes longer, so it gets a good crisp sear. more information Accept. Then, turn the heat up to 350 degrees, and smoke for an additional 20 to 30 minutes, or when the internal temperature of the pork reaches 145 degrees. 2 tbsp smoked paprika. Ive made pork loin quite a few different ways, and Ive never been able to get the flavor just right. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Step 8: Sear the Crust. Thanks for an incredible recipe! 702 Ratings. It needs 6 hours but it won't hurt to leave it in there overnight. A serving of pork loin will not be the same if it hasnt first been cooked in a homemade sweet and slightly spicy pork loin rub. Pork loin, also known as pork loin roast, is a good cut of meat for low and slow cooking. Sprinkle rub over loin, make sure the entire surface is covered. Remove and serve with bbq sauce, if desired. Once you pull it out of the smoker you can sit back and relax. 4. After 45 minutes, flip the rack over to let the meat side get a better crust. 5. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. This requires butterflying the pork loin roast, a method that transforms the roast into a flat piece of meat. Place the pork loin directly onto the grates of the smoker and smoke for roughly half an hour per pound (in this case, 2.5 hours), or until the internal temperature of the pork reaches 145 degrees Fahrenheit when tested with a meat probe. Smoke the pork crown roast at 225 degrees until the internal temperature hits 135 degrees. Hood & Hernandez Inc DBA Davids BBQ & Catering Web Design by Get Leads Group, By continuing to use the site, you agree to the use of cookies. I'd like to receive the free email course. You will hear me frequently recommend cooking to temperature and not to time when smoking meats. Season the pork roast liberally with Traeger Pork and Poultry Rub. The following instructions will go into more detail about how you can whip together the best tasting barbecue this weekend. 7. I promise you it's out of this world! 1 rack of pork 6-8 bones in length all purpose BBQ rub BBQ sauce Instructions Heat up smoker to 225F (107C). Remove the grate from one burner to the far side of the grill and turn this burner on. Hood & Hernandez Inc DBA Davids BBQ & Catering. But we know that people have a ton of questions, so let's answer a few. In a small bowl, mix together the ginger-garlic paste, peri-peri paste, oil, and salt. Learn different pork loin recipes for the grill from smoked to glazed, and bacon stuffed. Become an (even) better griller. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Just like smoked chops, the difference between good and great is the brine. You are looking for an internal temperature of 145F. There are a handful of variables that affect cooking time for a pork loin, including what type of smoker you are using, the consistency of the temperature in your smoker, and how thick the pork loin is. Place the rack of pork bone side down over direct heat for 4 minutes. Believe it or not, pork loin and pork tenderloin are not the same, and they cannot be substituted in a recipe. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! This one was PERECT. Learn how to trim the brisket, season it, and how to smoke it for the perfect flavor in this detailed guide. Sice through the pork loin and apply a good coat of your rub on the pork loin. If you are smoking on a charcoal grill, set the grill up for indirect grilling. Take command of your grill from the couch, or on-the-go with the Traeger App. Serve and enjoy! This cut is essentially half of a crown roast of pork and makes for. The length of time it will take to cook depends on the size of the roast, and other factors. Place rack of pork on smoker grates. Just put them in a bowl, whisk them up, and youre good. Smoking a pork loin is a very simple process which makes it a good choice if you're new to smoking, or if you just want to make something extremely delicious without putting a ton of effort in. Another way to add flavor to a pork loin is stuffing it with herbs, aromatics, and textural elements like nuts. Smoke the pork loin at 225 degrees until the internal temperature hits 140 degrees. Filters 30 Results Maple Bourbon Reverse-Seared Pork Tenderloin Smothered Pork Chops Smoked Pork Loin With Sauerkraut And Apples Smoked Porchetta with Italian Salsa Verde. Quick note: You dont need to brine this cut before your smoke it, but if you would like to give brining pork loin a try, my recipe for Cider Brined Pulled Pork has a awesome brine that would taste amazing with this pork loin. I use Morton's Coarse Grain Kosher Salt for the brine. You do not need to flip pork loin when smoking -- if you have even heat throughout the smoking area as you will if smoking on a Traeger. It's juicy, easy to make, and only requires a few ingredients. It is the most tender portion of the pig, and it doesnt have a very strong pork flavor. Your email address will not be published. Typically, marinades have a base of oil or liquid other than water. Brush with barbeque sauce and place the ribs back into smoker. You can add flavor before cooking with a dry rub or marinade, by stuffing the pork loin, or even injecting it with flavor. We want a nice THICK layer of seasonings for our piggie. Its juicy, easy to make, and only requires a few ingredients. Both are boneless cuts that are somewhat lean, but there are a few key differences. 2. Learn how to make smoked ice with our quick guide on how to bring wood-fired smoked flavor to your cocktails. This pork loin goes from good to great with the addition of my amazing sweet rub. Vitamin C %, Calcium % In this video I'll show you how to smoke a rack of pork or pork prime rib, using a Traeger Grills Pro 780 pellet grill. One very common accompaniment to pork is cabbage. Iron 0%, Apple Wood Smoked Rack of Pork Loin Recipe Video. There's not really anything that doesn't go with pork, as long as it's a flavor you like. Marinades are similar to brines -- a liquid mixture used to tenderize and flavor the meat. When smoked fat side up, the fat will render and run down the meat imparting great flavor and will help keep the roast moist. Rub the seasoning on both sides of the pork loin, and let it sit for 5 to 10 minutes to absorb into the meat. If youd like to make your own at home, check out my post for my Best Sweet Rub. Insert the probe thermometer into the thickest end of the pork. Using a different brand or type of salt will change the recipe. Put it on a grill set at 180 degrees Fahrenheit for approximately 3 to 4 hours. Pre-heat your smoker or grill to 225F and allow the temperature to level off. We have reached the most important part of the article the best smoked pork recipe we have come up with to date. Using the ingredients from the bone side section above, either sprinkle the spices on to the ribs, or combine them to make a rub and rub onto the pork. Learn how to make smoked ribs using the 321 method, 3 hours of smoke, 2 hours wrapped, 1 hour unwrapped, then served. Our 12 favorite grilled pork loin recipes. If you've created a particularly spicy roast pork, our Grilled Mango Coleslaw provides a burst of citrus and sweetness that will make for a nice contrast. Be especially careful not to use table salt in the brine. (I put the rack and ribs back in the foil pan). If youre going to prepare it for dinner, place in this simple brine in the morning. Smoke for 2.5-3 hours, or until the meat reaches an internal temperature of 145F. Continue to smoke until the internal temperature reaches 140 F. 9. Be sure to sit the bag in a container big enough to hold the liquid just in case there's any leakage. Coat the meat with chopped rosemary, garlic, lemon zest, salt and pepper. NOT a tenderloin. Let the pork loin rest for about 15 minutes before slicing into it, and enjoy! Once your smoker has reached 225F, place the meat in the smoker. Simple Smoked Pork Butt. Don't be shy with the spices! Check out more smoked pork recipes below: Smoked Pork Chops MAKING 4. These ingredients will give you six generous servings of pork loin rub. The fat will render and help keep the meat from drying out. Hi Sue a 2-3 pound pork loin works well here. Consider our Traeger Smoked Coleslaw, or for a heartier side, Beer Braised Cabbage with Bacon. Step 2. If you use a different type of kosher salt, youll need to adjust your salt amount. Please note that some of the links in this post are affiliate links. Notes We don't wrap pork loin in foil when smoking because the foil prevents the smoke from flavoring the meat. This is great served with smoked Hasselback potatoes. Other good options include pecan or oak. Remove from heat and allow to cool to room temperature. Our BBQ expert Chad Ward also recommends cooking the pork to 145 degrees followed by a slightly longer rest of 20 minutes. Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker. Wipe the excess marinade off the pork, but do not rinse. The best way to smoke pork loin without drying is by turning the heat up after the initial absorption of smoke. If you know what to look for you can make a pork crown roast for a fraction of the cost. correct this is a pork loin. You can discard the brine. Thermapen Mk4 Instant-read Thermometer for meat & more, Smoke 2-Channel Alarm Thermometer | ThermoWorks. Pat the roast down with a paper towel. Place the seasoned pork loin directly on the pellet grill rack FAT SIDE UP. Remove pork loin from the brine, rinse under cold water and pat dry with paper towels. Place the pork loin in a 2 gallon ziplock bag and pour the brine over it. A rack of pork loin back ribs normally contains around 10 to 13 ribs and has a weight of 1 or 2 pounds. Place the ribs on the grill and insert a temperature probe. This simple recipe is one of my favorite pork dishes, and I love how easy it is to prepare and cook. It's okay to have a little bit of fat and connective tissue -- it will help protect the loin from drying out during cooking. Smoking a pork loin can take anywhere from 2 to 3 hours to fully cook. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! Generously season the pork loin on all sides with the seasoning blend. Brines are made by adding salt and other aromatics to water. Trim excess fat that is over 1/4 inch thick. 2 large cooking apples, peeled, cored, and sliced. Dry rubs are a mix of herbs and spices, usually containing salt and at least one spicy element. Wrap each tip of the crown roast in a small piece of aluminum foil. Squeeze the air out of the bag, seal it, and allow the pork to marinate for six hours. You can also make a rub from scratch as in this Ancho-Rubbed Pork Loin recipe. Larger cuts of meat like pork butt are sometimes wrapped in foil to help speed the cooking process. Transfer the pork directly on the grates. Layer the pork loin with bacon and then tie it with a twine. So fire up that smoker, grab some of my Sweet Rub, and let's get cooking! Pork loin is a large cut of meat that can be further cut into smaller slices, known as pork chops or pork steaks. 8. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. Just connect your Thermoworks smoke to monitor the internal temperature, and leave it be until the internal temp hits 140 degrees. Place the pork loin inside by inserting a thermometer in the pork loin and continue to smoke until it reaches an internal temperature of 120 F. 6. How To Buy Bone-In Frenched Pork Loin - What to Look For. This pork loin roast is an awesome roast to cook when you have a crowd to feed. I use my homemade pork rub here and it really helps the flavor of the protein shine through. Then place the pork on the middle rack of your grill. Place the pork loin in a large ziplock bag and add brine. Adjust the temperature of the grill to 450+. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I've been barbecuing for 25 years and Smoked Meat Sunday is a collection of my experience and recipes. I set my smoker to 225 degrees F and smoke for 2-3 hours. When the meat has reached an internal temp of 145F, remove the meat. Follow the recipe,and Ill teach you the simple steps to making your own smoked pork loin at home. Place pork on a baking tray. To serve, transfer the pork to a serving tray and slice across the grain to ensure each cut is moist and springy. Use a thermometer to check the temperature of the ribs after about 3 hours. Keep the water tray topped up while you are smoking the pork loin so that it remains tender and juicy. Cant wait to try more of your recipes. Add A Note. How Long Do You Smoke A Pork Loin Per Pound? Smoke for 1 to 2 hours, until the internal temperature reaches 145F. About as simple as it can get with an apple wood dry rub, smokey bacon and a parsley garlic crust. Brining a pork loin overnight will both tenderize and flavor the meat. This Smoked Pork Loin is the perfect roast to make for the entire family or when a group of friends come over for a backyard BBQ. When your smoker is up to temp put the pork loin on a grill rack, and place it in your smoker. Seal the bag and place it in the refrigerator. Please leave a comment on the blog or share a photo on Instagram. Pork tenderloin is long, narrow, usually sold in cuts of 1 pound or less, and slightly leaner than pork loin. Let the pork loin sit in the brine refrigerated for 6-12 hours. Preheat your cooker to 325F. Ribs - 550 calories per 1/2 rack. Pork doesn't have a lot of flavor on its own. Allow the seasonings to sit on the meat at room temp for at least 60 minutes before placing in your smoker Wedding Menu Classic Wedding Buffet Styles, Smoked Pork Loin Recipe (How To Smoke A Pork Loin Perfectly!). Directions: For seasoning, mix well all the dry rub ingredients in a bowl (you can use a fork to separate anything that is stuck together), spread it evenly on the meat and you are good to go. And with hundreds of recipes available, inspiration is just a tap away. The type of salt you use is important. Coat the rack with olive oil on all sides and liberally apply the dry rub. Cover meat with Smoke on Wheels BBQ Marinade. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. Follow these 5 steps to get your pork loin smoked to perfection. Once the pork reaches an internal temperature of 125F, apply a heavy coat of the parsley/garlic mixture . cup dark brown sugar. Here's how to make the best 321 Ribs. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. Place the pork loin in a large ziplock bag and add brine. One of the keys to making a delicious loin is a good brine. 6-12 hours is more than enough time for the brine to work its magic. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. Slice in between the bones, cutting the roast into individual chops. Place the Frenched rack of pork loin in a large (2.5 gal) zip top bag. After the meat has sat in the brine for at least 6 hours remove it from the brine and pat dry. Preheat your smoker to 275F. tbsp cayenne pepper. Combine the water, salt, syrup, garlic, and thyme in a bowl, and then whisk. Smoked Classic Porchetta Season as desired and truss tightly for even cooking. Your email address will not be published. Our Sweet and Spicy Pork Roast recipe uses coconut milk as a base for the marinade. Brine Ingredients (full amounts in recipe card): One of the reasons I really like this brine is because you dont need to boil the water first to get all of the ingredients to combine. Pat the pork loin roast dry with a paper towel. Pork loin is safe to eat at 145 degrees internal temp and there will be some carryover rise in temperature during the rest. Place the pork loin directly onto the grates of the smoker and smoke for roughly half an hour per pound (in this case, 2.5 hours), or until the internal temperature of the pork reaches 145 degrees Fahrenheit when tested with a meat probe. I love me some good smoked pork, do you? Beyond the smoker, I love to travel, learn about new cuisines, and incorporation those traditions into my cooking.
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