If you want to baste your pork loin with barbecue sauce to add some extra moisture to the meat, then start basting when your meat is about 10 degrees away from the target temp, so when your internal temp is about 130-135 degrees. If using a Kettleman™ grill, position 80 charcoal briquettes, side by side, in almost a complete circle around the edges of your Kettleman grill. I grew up spending summers on my grandfather’s hog farm. Ingredients . 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. Another important part of the smoking process is the serving part. 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. A pork loin is very lean, so with the absence of fat you also get less moisture. However, this will make it drier and it may end up like pulled pork. 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. After you’ve got your charcoal piled up on one side of your grill and lit, add a few apple wood chunks to the pile. Also, the addition of optional ingredients and varying brands and products may change the information. Here are some tips you can try and learn to make the most of your cooking every time. Ceramic Smokers – Set this up exactly the same way as a charcoal grill. It is recommended to cook it at 225°F for 2-3 hours. Learn how to smoke a boneless half pork loin for barbecue sandwiches and more. Home » Tips & Tricks » How to Smoke a Pork Loin with 7 Easy Steps. Position it so the longest side of the loin is closest to the charcoal. Get your coals going, place your soaked wood and water tray where needed, and close your lid. So why would you want to smoke a pork loin versus cooking it using a different method? Step 3: Grill the pork. Learn how to smoke a pork loin on your charcoal grill. Starting at the two hour mark, use your cooking thermometer to check the internal temperature of the meat at the thickest point. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully … You can't get more American with your cooking. Use a sharp knife to slice the meat into discs about 1 inch thick. You have to know how to properly serve in order to reach its maximum taste. Bullet Smokers – This setup is tall and narrow. This smoked pork loin is flavorful and juicy! 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. If you successfully completed all the upper-mentioned steps and though that you finished, then you are wrong. You can add a little sugar or brown sugar to your rub to create a sweet crust on the outside of the meat. Electric smokers are very easy to use and most of the time you can get one for a relatively cheap price. Should you Let your Smoked Pork Loin Rest? Aim to cook for 3-4 hours for baby back ribs, or 4-5 hours for spare ribs. Today, we'll be talking about the latter option, specifically how much time you should dedicate to cook pork … 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. Step 4: Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker. Turning this block of a pork roast into delicious and tender barbecue is going to take patience and a full-sized charcoal grill. Disclamer FuriousGrill is reader-supported. While your grill is heating up, prep your pork loin for smoking. Insert a probe style thermometer into your pork loin before putting it on the grill. 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