Hickory Smoked Grilled Pork Loin
by Masterbuilt
Ingredients
- 3 cups hickory or oak wood chips
- 2 to 2 ½ pound boneless pork top loin roast (single loin)
- 2 tbsp brown sugar
- 1 tsp finely shredded orange peel
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp black pepper
Directions
- Soak wood chips for at least one hour. Trim fat from meat. Place meat bag in a shallow dish.
- Combine in a small bowl: brown sugar, orange peel, coriander, paprika, salt, ginger, and pepper.
- Sprinkle mixture evenly over all sides of meat, rub in with fingers.
- Cover and let stand at room temperature for 30 min or in refrigerator for 2-4 hours.
- Drain wood chips. Arrange medium coals around a drip pan.
- Test for medium low heat above the pan. Sprinkle half of the wood chips over the coals.
- Place meat on rack above drip pan and grill until internal temperature is 155 degrees.
- Add remaining wood chips halfway through grilling.
- Remove from heat, cover with foil and let stand for 15 minutes, the internal temperature should be 160 degrees.
