How to Smoke a Pork Loin Roast

To learn how to smoke a pork loin roast, you'll need to know a few basic tips before undertaking the task. First, be sure you have some time on your hands, as this is not a speedy process. Second, make certain you have been able to store up a little patience; you will need it. Last, but not at all least, make sure you have all of the necessary supplies for your smoker, and keep your meat thermometer handy.

Seasoning And Marinating The Pork Loin Roast
The first step involved in smoking the perfect pork loin is the seasoning and marinating process. In order to accomplish this important task, begin by rinsing the meat and patting it dry. Next, you will season your pork loin roast. This is typically done by applying a combination of herbs and seasonings, a dry rub or a liquid marinade. Once you choose your poison, apply it to the meat, and place the pork loin in a plastic bag or covered dish; refrigerate overnight or as long as 48 hours. The longer you let your roast soak up the flavors, the tastier your finished product will be.

Determining Total Smoking Time
Generally speaking, you will need to allow one hour per pound of pork loin roast. If you have a three-pound roast, it will take about three hours to smoke. If you have two three-pound roasts, it will still take just three hours. You get the picture.

Preparing The Smoker
Go ahead and get your smoker ready. Add your charcoal and any flavoring chips as you normally would. Grab your starter fluid, and have at it. At this time, you should also remove your pork loin roast from the refrigerator and allow it to warm to room temperature for the best results. Another good idea is to place a drip pan full of water under your smoker tray. It will catch drips and keep the roast from getting too dry during the smoking process.

Once your smoker reaches 225 degrees Fahrenheit, you can add your meat and close the lid. Now all you have left to do is tend your fire by adding a bit of charcoal each hour and be prepared with your meat thermometer to be sure your pork roast is cooked to the proper temperature.

When the roast reaches 160 degrees, you can remove it from the smoker. Allow the meat to rest for at least 15 minutes to seal in the juices and ensure ease of carving. That is all there is to it. Enjoy! 

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