Cooking the Pork Loin on Your Grill
Once your pork has spent enough time in your brine, it is time to prepare your grill. Since your pork roast is probably quite large, you want it to cook for a longer period of time over indirect heat. This process is a lot like roasting a pork loin in your oven. The difference is the smoke pouches. Make certain you have removed your pork from the refrigerator 45 minutes before you are ready to begin cooking.
Place your pork onto a platter in your kitchen so it has enough time to warm up to room temperature. Now you are ready to start preparing your smoke pouches and your grill. You need to prepare a minimum of two smoke pouches. Soak your wood chips in water for roughly thirty minutes before you add them to the smoke pouches. Use heavy-duty aluminum foil and make certain the edges of your pouches are tightly sealed.
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Once your smoke pouches are ready, rinse your pork loin and pat it dry using paper towels. Now take fresh ground black pepper and rub it all over your pork. Light your grill to the highest setting. Once your grill is fully heated, place your smoke pouches on the sides of your grill. This will enable them to begin to smoulder.
You need to sear every side of your pork loin. This will give your pork really nice grill marks. Your pork will not only taste good and be exceptionally juicy, but the grill marks will also make it appear even more appetizing. Once you have finished searing your pork, turn off the center burner or burners of your grill. This will enable you to cook your pork using indirect grilling.
Elevate your pork loin just enough to get a drip pan underneath. If a drip pan will fit beneath your grates, do so. If there is no separate middle grate on your grill, you can use the rack from your roasting pan to elevate your pork. Place your seared pork fat side up on your rack or grate. Ensuring the fat is on the top will keep your pork loin even juicier.
Pro Tip: Do not trust the built-in thermometer on your grill. The only way to make certain your pork loin is cooking at approximately 300 degrees Fahrenheit is to put your meat thermometer directly next to the pork you are cooking on your grill.
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Close the lid of your grill but make certain you check your thermometer for about the first twenty minutes. This will make certain your temperature is correct. You can adjust the burners you have on to ensure you are cooking at the right temperature. Watch your smoke in case you need to add more so your smoke keeps going.
After approximately one hour, insert your meat thermometer into your pork loin. You need to place it in the thickest portion of your meat. Now close the lid. Keep cooking until your meat thermometer reads 150 degrees Fahrenheit.
Pro Tip: Always use a good instant-read thermometer as opposed to a metal dial thermometer. The instant-read is accurate, never needs to be calibrated and will last for your entire life. If you have an iPhone, there are reference apps enabling you to look up the correct internal temperature for whatever type of meat you are cooking.
Take your pork loin off of your grill and put it onto a platter. Use aluminum foil to make a tent over your pork. Let your pork loin set for approximately fifteen minutes so the juices have a chance to distribute through your meat. Remove the aluminum foil, carve and enjoy.
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