sgrinavi
New member
Perfect Smoked Pork
Classic smoked pork roast, amazing flavor, tender and juicy.
2 hours 15 minutes (15 min prep, 2 hrs cooking)
2 pork tenderloins (can be done with beef round as well, cooking time may be longer) (traditionally this is done with a fresh ham butt, a.k.a. boston butt. It's fantastic, however that's a bit too fatty for most of us)
---for the rub---
6 cloves garlic
8 large fresh basil leaves
1/2 teaspoon fresh thyme
1/2 teaspoon fresh oregano
1/4 cup chopped Italian parsley
1/2 cup olive oil
2 to 4 tablespoons light brown sugar
1 Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
2 Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
3 Place in refigerator for a minimum of 4 hours, but preferalby overnight.
4 Soak 2 large chunks of hickory in water.
5 Light about 40-50 coals or an equal amount of hickory.
6 Do not use lighter fluid, a fire starter chiminey is the best method.
7 Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
8 Place roast on cool side of grill nad put the cover on the grill with the holes over the meat.
9 Turn the meat 180 degrees every 60 mins.
10 Add some more coals/wood in about 2 hrs.
11 Smoke for a total of 2-3 hours, internal temperature of the meat will be 170 degrees or so.
12 If the meat starts to get too brown tent it with another sheet of foil.
13 The temp inside the grill should be around 275 degrees f.
14 After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
Classic smoked pork roast, amazing flavor, tender and juicy.
2 hours 15 minutes (15 min prep, 2 hrs cooking)
2 pork tenderloins (can be done with beef round as well, cooking time may be longer) (traditionally this is done with a fresh ham butt, a.k.a. boston butt. It's fantastic, however that's a bit too fatty for most of us)
---for the rub---
6 cloves garlic
8 large fresh basil leaves
1/2 teaspoon fresh thyme
1/2 teaspoon fresh oregano
1/4 cup chopped Italian parsley
1/2 cup olive oil
2 to 4 tablespoons light brown sugar
1 Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
2 Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
3 Place in refigerator for a minimum of 4 hours, but preferalby overnight.
4 Soak 2 large chunks of hickory in water.
5 Light about 40-50 coals or an equal amount of hickory.
6 Do not use lighter fluid, a fire starter chiminey is the best method.
7 Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
8 Place roast on cool side of grill nad put the cover on the grill with the holes over the meat.
9 Turn the meat 180 degrees every 60 mins.
10 Add some more coals/wood in about 2 hrs.
11 Smoke for a total of 2-3 hours, internal temperature of the meat will be 170 degrees or so.
12 If the meat starts to get too brown tent it with another sheet of foil.
13 The temp inside the grill should be around 275 degrees f.
14 After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
