Home Drinks & Food General Drinks & Food How to Smoke a Pork Loin using a Charcoal Grill

How to Smoke a Pork Loin using a Charcoal Grill

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Written by rlclark   



Many people love the flavor of a smoked pork loin.  Some would like to know, how to smoke a pork loin using a charcoal grill.  Although it is not as easy as a smoker, it can be done with terrific results.

There are some things that need to be purchased to have the best tasting pork loin you have ever eaten.

 Get enough charcoal briquettes to do the job.  Smoking meat takes a few hours and if you don’t have enough charcoal to last that long, it may ruin the meat.

Purchase any type of wood chips that is desired.  A favorite in our family is the hickory mesquite, although there are many other choices.  A solid pork loin works best using this method.  It can be any weight as long as it fits on the top rack of the grill.  The meat should not go on the rack that has direct contact with the fire. Get the seasonings ready.  Salt and pepper are the only seasonings needed for this recipe.

Light the charcoal and let the flames go out.  All you have left is the red hot coals.  As the grill is getting ready, cover the pork in a one to one mixture of salt and pepper.  For those that are sensitive to salt, it can be eliminated. 

When the coals are ready, add water moistened wood chips and place the pork on the top rack of the grill and close the lid.  If the grill has a temperature gauge, make sure the heat inside the grill stays at around 300 degrees.  If there isn’t a gauge, check the grill every now and then to make sure it isn’t too hot.  This will cook the outside of the meat, but the inside will remain raw. 

Let the grill do its job for a few hours.  After around two hours of constant heat, check the inside temperature with a meat thermometer.  In order to be considered well done, the temperature of the meat should be around 175 degrees.  Check in numerous spots in the meat to make sure it is thoroughly done and not undercooked in some spots.  If it is not the right temperature, let the meat continue to cook.

If the meat is done, take it off of the grill.  Take inside and cut the slab into half inch slices and enjoy.  If done correctly, the pork loin will be juicy and moist.






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