How To Smoke A Pork Loin - Low & Slow - using a Charcoal Grill

Smoked Pork Loin Recipe - sweet, tangy, smokey pork loin recipe

#smokedpork #porkloin #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:

I’m using my Weber grill – set up for indirect smoking – to smoke this pork tenderloin.

The pork loin I bought weighed 4.5lbs. I don’t bother trimming any excess fat off the pork tenderloin for general eating because it will keep the pork loin moist and shield heat from the pork loin during cooking. If you’re doing a pork loin in a contest you’ll want to remove the silver skin and any of the chain meat that’s left along the side.

To season the pork loin I use 2 layers: First my Killer Hogs AP Seasoning (1 Part Salt, ½ Part Garlic, & ¼ Part Black Pepper) Second a light layer of Killer Hogs The BBQ Rub

I want the pork loin to stay moist and have flavor throughout the whole piece of meat, so I use an injection. Butcher’s BBQ makes a pork injection that’s perfect for Pork Loin. Mix 1 heaping Tablespoon with 16oz of Apple Juice and inject it all the way down the pork loin spacing the injections out about 1”.

Let the Pork Loin sit for about 30 minutes up to 4 hours before placing the pork loin on the grill. (Remember it needs to be refrigerated if you let it sit out longer than 30min.)

With my Weber Kettle set up for indirect cooking, the Pork Loin goes over the drip pan. For a little added moisture inside the grill I filled the pan ½ full with Apple Juice. This also acts as a heat sink to shield heat from the bottom of the pork loin.

If you’re cooking on a different smoker, the cooking temp should be 250-275 degrees. On my Weber the top and bottom vents are cracked ¼ way. This will hold the temperature right in the 275 range which should give us about a 2 hour cook.

Before the lid goes on the Weber, I added 1 chunk of Cherry Wood right on top the hot coals. One good size chunk produces enough smoke to give the pork loin flavor but not make it harsh. When this piece burns down, simply add another chunk.

It’s important to watch the internal temperature on a pork loin because it’s easy to dry them out. Pork loin is done at 140 - 145 degrees, so you’ll need a good probe thermometer to keep an eye on it.

After 1 hour of cooking the pork loin, it’s time to add another piece of wood and check on the loin. The Internal temp of the pork loin is right at 115 degrees at this point. Get the lid back on quick and keep smoking your pork tenderloin. There’s no need to add more coals, but for long cooks plan to add more every 2 hours.

At the 1 ½ hour mark the Pork Loin was sitting at 125 degrees, and this is where I brush on Killer Hogs The BBQ Sauce for a glaze.

The sauce needs about 30 minutes to caramelize and get to that perfect, mahogany color. I always keep a close eye on the temp and color during the final cooking step. As soon as the Loin hits 140-145 get it off the grill.

Like any piece of meat, the pork loin needs to rest as soon as it comes off. If you give the pork tenderloin 30 minutes, the pork loin slices will be extra juicy and you won’t end up with a mess on the cutting board.

Connect With Malcom Reed:

[markmonke]

this is my go to guy for smoking meats and the products are awesome

[LittlefootOnthetrail]

This is why I love this mans videos. Not trying to sell you any BBQ in a box BS. Plugs his rubs and sauce like he should. Gives a shout out to good products without making it feel like you're watching an advertisement. And gives you all the info you need to do it right even without buying anything. You and Aron are 2 of the best out there.

[michaeltucker]

You know I watch a lot of bbq videos and I enjoy a lot of other channels but every recipe malcom teaches me… always turns out great! Definitely my favorite bbq cook

[willisbond]

I find myself waiting on you to come out with another love to grill and smoke and really appreciate you sharing some of you championship techniques.

[captnclutch]

Thanks Malcom! A Co worker just slaughtered some hogs and gave me a loin, I have never smoked one and did a YouTube search looking for help. Was very happy when one of your videos popped up, I have learned a lot from you before. Keep it up and thanks for saving my weekend party haha!

[pastmasters]

It doesn't matter how many similar videos I watch, I always go back to you!

[hectormartinez]

This setting in this video compared to his newer ones are different by a lot my man really came up 💯

[mikeminnala]

Made a homemade smoker out of a metal file cabinet. First time EVER smoking meat. I made this recipe for my pork loin. Was the best piece of meat I've ever tasted. It blew my mind!! Thank you.

[vandrews]

Thanks for your help with a novice who wanted to make father’s day a little extra special!

[billlamar]

I noticed that since you injected this loin you didn't have to spritz it or mop it during the smoking process, the pan of water in the weber and the injection must do all the tenderizing this is awesome. Thanks again Malcolm Reed!

[jasonthomas]

I just bought my first smoker and and used your recipe for St Louis Ribs and have to say they turned out perfect. My neighbor who has been smoking for around 30 years said it was one of the best ribs he has ever tasted and wanted the recipe. Thanks and keep the videos coming.

[bearcat]

Smokin a couple loins for my birthday and I come here so I can do it right! Thank you for your recipes and how to videos! You’re the best!

[Domonologist]

You’ve single handedly made my BBQ game go through the roof!!! Your AP rub is like water in my house. It’s a NECESSITY! I appreciate the knowledge my friend

[TheWolfePit]

I love pork loin!  Probably more than pulled pork!  Great job Malcom!

[latinlaw]

Just watched 5 of your videos. TONS of useful information! Thanks for sharing your knowledge.

[debbiehunter-lawrence]

Hey there from Leander Texas. My husband and I are making this today. We love your videos. keep up the good work. you are so appreciated.

[michaelwalker]

they say in Australia! I am actually American living in Canada....sir, I have enjoyed your recipes, and this one did not disappoint one bit, thank you for your videos, they are very, very helpful to me, as a new-bie with my WSM and Weber Kettle.

[samsquanchoverland]

i love all your vids ..keep up the great work!

[chasekirkman]

Anytime I’m cooking on the Traeger i just come check out your channel. Everything I’ve copied from you has been delicious. Thanks boss!

[indylive]

Hey Malcom, I just made a pork loin following your recipe and it was the juiciest, tastiest pork loin I've smoked to this point. I used head country BBQ sauce instead of your killer hog BBQ sauce. Awesome video BTW