SMOKED WHOLE PORK LOIN (BONELESS)
Ingredients:
One Whole Boneless Pork Loin (normally 8-10 pounds)
Olive Oil
Simon & Garfunkel Rub
Kosher Salt (to taste)
Dried Minced Garlic (to taste)
Cooking Method - INDIRECT
Place the pork loin on a cutting board, and cut it into two pieces. Apply a coating of olive oil to both pieces. Shake the rub over the coated meat fairly thick (you’re wanting to create a crust here), and pat the rub into the meat. Set the meat aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the pork loin get up to room temp before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the pork loin pieces on the cooking grate with the thicker part of the meat towards the rear of the Egg. At 250 degrees, you should plan on roughly 12-15 minutes per pound to get to 140 degrees internal temp (remember, the meat will rise another 5-7 degrees after you take it off). When the meat reaches the desired internal temp, take the pork loin pieces off the Egg. Cover with heavy duty aluminum foil, and place the pieces in a cooler wrapped up with beach towels for at least 30 minutes to rest. After it’s rested, take the pork loin out, carve it in roughly pencil thin slices, and enjoy!
Ingredients:
One Whole Boneless Pork Loin (normally 8-10 pounds)
Olive Oil
Simon & Garfunkel Rub
Kosher Salt (to taste)
Dried Minced Garlic (to taste)
Cooking Method - INDIRECT
Place the pork loin on a cutting board, and cut it into two pieces. Apply a coating of olive oil to both pieces. Shake the rub over the coated meat fairly thick (you’re wanting to create a crust here), and pat the rub into the meat. Set the meat aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the pork loin get up to room temp before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the pork loin pieces on the cooking grate with the thicker part of the meat towards the rear of the Egg. At 250 degrees, you should plan on roughly 12-15 minutes per pound to get to 140 degrees internal temp (remember, the meat will rise another 5-7 degrees after you take it off). When the meat reaches the desired internal temp, take the pork loin pieces off the Egg. Cover with heavy duty aluminum foil, and place the pieces in a cooler wrapped up with beach towels for at least 30 minutes to rest. After it’s rested, take the pork loin out, carve it in roughly pencil thin slices, and enjoy!