Here is what's going on Sunday:
Pork Loin Rolled & Rotisserie Smoked
Recipe By: Matt S
Serving Size: 4
What makes this so good is the flour capturing all the drippings and turning the outside into delicious gold. We go heavy on the lemon pepper.
3 1/2 lb rolled pork loin roast, tied together, fat side out
2 tbs salt, maybe 3
2 tbs garlic powder, maybe 3
3 tbs lemon pepper
3 tbs flour, maybe 4
1. Grill setup: Hickory wood chips. Grill on high (all three burners) and wait 15-20 minutes. When the chips start to produce smoke it’s time for the pork to go on and add the amazing-tube-smoker with hickory pellets.
Reset grill: turn off center burner.
2. Heavily sprinkle pork loin first with Garlic powder, then kosher salt and finally lemon pepper.
3. Dredge in flour making sure it is covered completely. Secure rolled loin to skewer making sure it is centered.
4. Place on grill, turn on rotisserie and close lid. Maintain cooking temperature at approx. 300-325º and cook for 1-1/2 hours. Check meat temp after 1 hour & 15 min. Remove when internal reaches 165º.
This is an indirect cook, make sure the center burner is turned off! Do NOT cook with a burner on under the loin. Tube smoker should be in the center as well.
The meat IT will continue to rise for a while when resting on the serving tray. You can remove the skewer while it rests (10 minutes - minimum).
GO SEAHAWKS !