Smoked Pork Loin
Smoked Pork Loin
By Cap'n RonPrep time: Cook time: Total time: Yield: 8 - 12 servings
- Hickory Chips Soaked for 3 Hours or Overnight
Butt Kickin' Rub
- 1/4 Cup, Butt Kickin' Blacken, Original Recipe
- 1/4 Cup, Coarse Kosher Salt
- 1 Cup, Dark Brown Sugar
- Vegetable Oil, as needed
- 1 Whole, Pork Loin, 7 - 10 Pounds
Orange / Chipotle Barbecue Sauce
- 1 small can, Frozen Orange Juice Concentrate
- 2 Medium, Chipotle Peppers in Adobe Sauce
- 3 Tablespoons, Butt Kickin' Blacken, Original Recipe
- 1/4 Cup, Vegetable Oil
1. It's best to soak the chips overnight. this way you'll get them good and wet so they'll produce the most amount of smoke.
2. Make the rub by combining the Blacken, Sugar, and Kosher Salt. Set this aside.
Make the Sauce by combining the OJ Concentrate, Chipotle Peppers, Oil, and Blacken in a food processor and blending until smooth.
3. Cut the roast in half, and trim the heavy strip of fat that you'll find on one side. Underneath it is the silverskin which won't cook, or permit the rub to flavor the meat. So, make sure you take off as much of it as you can.
4. Coat it liberally with vegetable oil, then coat with the rub. You can cook this immediately, or let it marinate overnight for some better flavor.
5. If you're using a charcoal grill, the fire will get really hot, and you'll have to sprinkle some water on it to cool it down before you add the meat. If you're using a gas grill, let it heat up to high, then turn the heat down, and turn off one of the burners. It's best to smoke meat by using indirect heat at about 225 degrees. Since my grill is charcoal, and small I can't do this so I only partially smoke it on the grill.
When the grill is ready, place the wet hickory chips on, then the meat. Cover leaving just a little ventilation, and cook for about 1/2 hour.
6. After the first 1/2 hour, baste with a thin barbecue sauce, or a mop, cover and let it continue to cook. Keep turning and basting every 15 minutes or so until the meat is almost done.
If you notice that there is no more smoke coming from the grill, either the chips have dried out and burned, or the fire has gotten too cool. You can add more chips, and open the cover a little more, to get some more air inside, so that the grill will heat up again.
Depending on your grill, and the amount of heat you're cooking with, you'll smoke this meat for 1 1/2 to 2 hours.
7. If your using a gas grill, and you have the time, you can cook the meat until it's done, which is an internal temperature of 145 degrees. When you take it off the grill, let it rest, covered, for at least 10 minutes before you slice it. The temperature will go up another 7-10 degrees, and the meat will remain moist.
8. Since I have a small "boat" grill, the meat would dry out if I left it to cook for too long outside. So, after it's smoked for 1 1/2 hours of so, I'll let it rest for about 10 minutes, slice it into 1/2" thick slices, then set it in a 1/2 chafer pan with extra barbecue sauce, or the mop you were using on the grill. Cover it with aluminum foil, and bake the sliced meat in the oven at 300 degrees for 45 minutes to an hour.
9. Serve the sliced meat with extra barbecue sauce.
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2. Make the rub by combining the Blacken, Sugar, and Kosher Salt. Set this aside.
Make the Sauce by combining the OJ Concentrate, Chipotle Peppers, Oil, and Blacken in a food processor and blending until smooth.
3. Cut the roast in half, and trim the heavy strip of fat that you'll find on one side. Underneath it is the silverskin which won't cook, or permit the rub to flavor the meat. So, make sure you take off as much of it as you can.
4. Coat it liberally with vegetable oil, then coat with the rub. You can cook this immediately, or let it marinate overnight for some better flavor.
5. If you're using a charcoal grill, the fire will get really hot, and you'll have to sprinkle some water on it to cool it down before you add the meat. If you're using a gas grill, let it heat up to high, then turn the heat down, and turn off one of the burners. It's best to smoke meat by using indirect heat at about 225 degrees. Since my grill is charcoal, and small I can't do this so I only partially smoke it on the grill.
When the grill is ready, place the wet hickory chips on, then the meat. Cover leaving just a little ventilation, and cook for about 1/2 hour.
6. After the first 1/2 hour, baste with a thin barbecue sauce, or a mop, cover and let it continue to cook. Keep turning and basting every 15 minutes or so until the meat is almost done.
If you notice that there is no more smoke coming from the grill, either the chips have dried out and burned, or the fire has gotten too cool. You can add more chips, and open the cover a little more, to get some more air inside, so that the grill will heat up again.
Depending on your grill, and the amount of heat you're cooking with, you'll smoke this meat for 1 1/2 to 2 hours.
7. If your using a gas grill, and you have the time, you can cook the meat until it's done, which is an internal temperature of 145 degrees. When you take it off the grill, let it rest, covered, for at least 10 minutes before you slice it. The temperature will go up another 7-10 degrees, and the meat will remain moist.
8. Since I have a small "boat" grill, the meat would dry out if I left it to cook for too long outside. So, after it's smoked for 1 1/2 hours of so, I'll let it rest for about 10 minutes, slice it into 1/2" thick slices, then set it in a 1/2 chafer pan with extra barbecue sauce, or the mop you were using on the grill. Cover it with aluminum foil, and bake the sliced meat in the oven at 300 degrees for 45 minutes to an hour.
9. Serve the sliced meat with extra barbecue sauce.