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. OPTION: Brine overnight first to really enhance the moisture.
Ingredients:
Brine Option:
6 cups water
1/2 cup salt
1/2 cup dark brown sugar
2 each bay leaves
1 handful peppercorns
4 sprigs fresh thyme
2 sprigs rosemary
3 1/2 - 4 lb. pork loin tied together to make a roast, fat cap sides out
2 - 3 tbs salt (if brined, back this down to 2 tsp)
2 - 3 tbs garlic powder
3 tbs lemon pepper
3 tbs flour
Directions:
1. Brine Option In a large zip-lok bag dissolve the salt and sugar, Add the remaining ingredients and the pork loin. Place in a bowl and refrigerate for a minimum of 12 hours, closer to 24 is better. Afterwards, remove and pat dry. See note in step #4.
2. Grill Setup Set grill on high (all burners), wait 15-20 minutes. Use the amazing-tube-smoker with hickory pellets, When grill is up to temp and the tube is producing smoke you’re ready.
3. Pick out a pork loin that’s 7-9 inches long. Cut in half so you have two 3.5” - 4.5” sections. Align the two halves so that the fat sides are facing outwards. Tie the halves together with butcher string every 1.5 “ or so.
4. Heavily sprinkle pork loin first with Garlic powder, then kosher salt** and finally lemon pepper. The amounts listed are guidelines.
Key word is ‘heavy’. Make sure to coat the ends.
** NOTE: If you brined, reduce the amount of salt in this step to 2 tsp vs 2 TBS.
5. Sprinkle entire roast including the ends with AP flour making sure it is covered completely. Secure rolled loin to skewer making sure it is centered. I usually add a little more lemon pepper here before going onto the grill.
6. Place on grill, turn on rotisserie, TURN OFF CENTER BURNER and close lid. Maintain temp at approx. 350º for 1-1/2 hours. Check meat IT after 1hr. When IT reaches 140º in the center (not touching the rod) remove and let it set for 10-15 min before removing the rod. Pull the rod early and the meat tends to dry out. The IT will continue to rise approximately 5º while resting. Slice and serve after 20 minutes.
Notes:
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 (15-20 minutes) which is why I usually pull it at 140º.
Ingredients:
Brine Option:
6 cups water
1/2 cup salt
1/2 cup dark brown sugar
2 each bay leaves
1 handful peppercorns
4 sprigs fresh thyme
2 sprigs rosemary
3 1/2 - 4 lb. pork loin tied together to make a roast, fat cap sides out
2 - 3 tbs salt (if brined, back this down to 2 tsp)
2 - 3 tbs garlic powder
3 tbs lemon pepper
3 tbs flour
Directions:
1. Brine Option In a large zip-lok bag dissolve the salt and sugar, Add the remaining ingredients and the pork loin. Place in a bowl and refrigerate for a minimum of 12 hours, closer to 24 is better. Afterwards, remove and pat dry. See note in step #4.
2. Grill Setup Set grill on high (all burners), wait 15-20 minutes. Use the amazing-tube-smoker with hickory pellets, When grill is up to temp and the tube is producing smoke you’re ready.
3. Pick out a pork loin that’s 7-9 inches long. Cut in half so you have two 3.5” - 4.5” sections. Align the two halves so that the fat sides are facing outwards. Tie the halves together with butcher string every 1.5 “ or so.
4. Heavily sprinkle pork loin first with Garlic powder, then kosher salt** and finally lemon pepper. The amounts listed are guidelines.
Key word is ‘heavy’. Make sure to coat the ends.
** NOTE: If you brined, reduce the amount of salt in this step to 2 tsp vs 2 TBS.
5. Sprinkle entire roast including the ends with AP flour making sure it is covered completely. Secure rolled loin to skewer making sure it is centered. I usually add a little more lemon pepper here before going onto the grill.
6. Place on grill, turn on rotisserie, TURN OFF CENTER BURNER and close lid. Maintain temp at approx. 350º for 1-1/2 hours. Check meat IT after 1hr. When IT reaches 140º in the center (not touching the rod) remove and let it set for 10-15 min before removing the rod. Pull the rod early and the meat tends to dry out. The IT will continue to rise approximately 5º while resting. Slice and serve after 20 minutes.
Notes:
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 (15-20 minutes) which is why I usually pull it at 140º.
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