Rotisserie Smoked Pork Loin

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Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jan 13, 2015
Coatesville, IN
Rotisserie Smoked Pork Loin Roast

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.

Brine Option:
6 cups water
1/2 cup of kosher or pickling salt
1/2 cup dark brown sugar
2 bay leaves
1 handfull of peppercorns
4 springs of frsh type
2 sprigs of fresh rosemary

In a large zip-lock bag dissolve the salt & sugar. Add the remaining ingredients and the loin, squeeze out the air. Place bag in a bowl and refrigerate for 12 hours. Then remove and pat dry.


4 lb pork loin tied together to make a roast, fat side out, 7-9" long cut into 2 chubs
2 tablespoon garlic powder, apply 1st
2 tablespoon salt, apply 2nd (if brined, back this down to 2 tsp)
3-4 tablespoon lemon pepper, apply 3rd
3 tablespoon flour, apply last enough to cover roast


1. Grill Setup Set grill on high (all burners), wait 15-20 minutes. Use a tube-smoker with hickory pellets, When grill is up to temp and the tube is producing smoke you’re ready.

2. 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.

3. Heavily sprinkle pork loin first with Garlic powder, then kosher salt (note lower amount if brined) and finally lemon pepper. The amounts listed are guidelines. Key word is ‘heavy’. Make sure to also coat the ends.

4. 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.

5. Place on grill, turn on rotisserie, TURN OFF CENTER BURNER and close lid. Maintain temp at approx. 300-325º for 1-1/2 hours. Check meat IT after 1hr. When IT reaches 140º in the center (not touching the rod) remove, pull off the rod and let it set for 10-15 min before slicing. The IT will continue to rise approximately 5º while resting.

This is an indirect cook, if on a gas grill make sure center burner is off! Do NOT cook with a burner on under the loin. Tube or tray smoker should be in the center too. Make sure the roast doesn’t drip on the smoker, tent the smoker with foil if necessary.
Last edited:
Thank you for the recipe, it is quite simple and clean in flavor. This is like the Spiez braten (Idar-Oberstein style) I made on the Carson Rodizio. Once the winds start to die down here in SC, we'll put this one on the Rodizio and cook her over some hickory and mesquite, or beech if I can round some up. 🍻
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