Smoked Bone-in Pork Loin Recipe
This Smoked Bone-in Pork Loin Recipe is the PERFECT addition to your next feast or gathering! This recipe will walk you through how to make the most delicious, juicy pork roast you’ve ever had! Mike from “Everyday BBQ” will show you how to bring this recipe to your table step-by-step! This cook will be done on the Slow N’ Sear® Kettle. See below for everything you’ll need and full directions for this recipe!
- Bone-in Pork Roast (this one was between 4.5 & 5 lbs.)
- Morton’s Coarse Kosher Salt
- Olive Oil
- Rocky’s Rub & Not Just For Beef Rub (50/50 mix)
PrepStart by seeing if your roast needs any trimming. If the fat side isn’t too thick, just leave it. If you feel it is too thick for your liking, feel free to trim it down a bit. You may also opt to remove the fat on that side altogether for additional bark but remember that the fat on this port is delicious! If it’s not too much, you may really enjoy it at the end of the cook by leaving it. My roast in the video was cut by my butcher (you can ask your butcher too as most of them are more than happy to) and twined as well for presentation and shape during and after the cook. You may also ask your butcher for the same or twine it yourself if you like.
Next, we will be performing a dry salt brine on the roast. Apply 1⁄2 teaspoon per pound of roast to the entire exterior (fat side included as shown in video). Be sure to cover the entire exterior and sides. Now, place the roast on a rack and tray, then place it uncovered in the fridge for 24-48 hours. I opted to brine it fat side down for faster absorption of the salt as I was only brining for 24 hours. You will see the results in the video of the deep color change as the salt absorbed overnight.
Before the cook, apply a small amount of olive oil to the outside of the roast and generously apply a 50/50 mixture of the Rocky’s Rub and the Not Just For Beef Rub (I mix them in a bowl prior to applying). Allow this to rest and absorb the rubs while you setup the Slow N’ Sear®
Kettle for the cook.
Place 12-15 unlit cols in one side of the Slow N’ Sear® and light with a Firestarter. Allow them to begin catching and lighting for a few minutes. Once they are lit, place the lid on the cooker and open the vents wide open top and bottom. I chose to use the “smoke hole” as my bottom vent for this cook as it really helps me dial in temperatures on low in slow cooks. Once you get to within about 75° or 100° of our target temperature of 250°F, begin choking back the vents until you get the temperature dialed in. Now you can go ahead and fill the slow and sear the rest of the way with unlit coals and add a chunk of wood if you like. Hickory is a great choice for pork.
Place the pork roast on the indirect side of the cooker and be sure to monitor temps with your SnS-500 remote thermometer for accuracy. Check in on the roast once it hits around 90°F internal temperature to assure the roast is cooking evenly and getting good color. continue cooking until the roast hits an internal temperature of 133-135°F internal temperature.
Next, stir up the coals in the Slow N’ Sear® to raise the temperature for searing. Sear the roast for approximately 30 seconds on each side and then move it back to the indirect side of the cooker. Check temperatures with an instant read thermometer and make sure you are at least at 140 degrees Fahrenheit. If you are not at that temperature yet just go ahead and leave the roast on the indirect side of the cooker for a couple minutes with the lid on until you reach 140°F internal temperature. Then, remove the roast and tented in foil for approximately 10 minutes. This should allow the roast to finish cooking and reach a final finishing temperature of 145°F internal.
Now slice your roast, serve, and enjoy!