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.
Enjoy,
Matt
Ingredients:
3 1/2 lb pork loin tied together to make a roast, fat side out
2 tbs salt
2 tbs garlic powder
3-4 tbs lemon pepper
3 tbs flour, use enough to cover the entire roast
Directions:
1. 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.
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 and finally lemon pepper. The amounts lists are guidelines. Key word is ‘heavy’
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 in the center (not touching the rod) is 140-145º, remove and let it set with the rod still in for approx 5 minutes. Remove rod and continue resting another 10 minutes before slicing.
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.
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.
Enjoy,
Matt
Ingredients:
3 1/2 lb pork loin tied together to make a roast, fat side out
2 tbs salt
2 tbs garlic powder
3-4 tbs lemon pepper
3 tbs flour, use enough to cover the entire roast
Directions:
1. 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.
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 and finally lemon pepper. The amounts lists are guidelines. Key word is ‘heavy’
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 in the center (not touching the rod) is 140-145º, remove and let it set with the rod still in for approx 5 minutes. Remove rod and continue resting another 10 minutes before slicing.
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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