Blog Layout
Share:
Cherry Wood Chips add color and delicious to smoked rotisserie pork loin. With an easy Jack Daniel's rub and spicy sweet glaze this pork loin will become one of your go to grill recipes.
This recipe was originally published on GrillingGrandma.com
Ingredients
Pork Loin Ingredients:
- 1 (9 to 10 pound) pork loin, cut into 2 halves (half can be frozen)
- 5 rosemary sprigs
- 1-2 tablespoon canola oil
Ridiculously Easy Rub (for 5lbs of pork loin):
- 1/4 cup Jack Daniel's® Pork Rub
- 3 tablespoons Jack Daniel's® Steak Seasoning
- 1 tablespoon brown sugar
Glistening Glaze:
- 1/4 cup Cowboy® Smokehouse BBQ Sauce
- 1/4 cup agave syrup
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 1-2 teaspoons sriracha sauce
Instructions
To Prepare Gas Grill:
- Prepare a gas grill for rotisserie cooking as directed in your grill manual.
- Score through the pork loin with a sharp knife in a 1-inch diamond pattern then rub with canola oil.
- Combine all rub ingredients in a small bowl or directly on a cutting board. Roll or rub the spices on all sides of the pork loin.
- Mix all of the Glistening Glaze in a small bowl, and set aside.
- Slide the pork loin on to the rotisserie rod and secure butcher string and the rotisserie forks. If desired, tuck rosemary sprig under the Butcher string.
- Fill the smoker box with 2 cups of Western BBQ cherry wood chips. Place the smoker box over the hottest burner. Once the smoking chips are releasing smoke turn the grill to between 250°F and 257°F.
- Place an aluminum drip pan or a make-shift drip pan in the center of the grill.
- Insert the prepared rotisserie pork loin rod into the rotisserie motor, and turn on.
- Smoke the pork loin, maintain the low temperature for 1 hour 30 minutes or until the center of the pork loin has reached 120°F to 130°F. Now it’s time for a fire finish!
- Brush the glaze on the pork loin during the last 5 minutes of Step 9.
- Remove the pork loin from the grill, leaving it on the rotisserie rod. Place the pork on a pan and prepare the grill for direct maximum heat, up to 600°F. To avoid flare-ups, turn off the burner directly under the pork loin, and make sure there is a drip pan.
- Place rotisserie rod, with the pork loin, back into the motor. Continue to baste the pork loin with glaze to form a caramelized crust. Lightly char the pork loin, removing it from the grill at 140°F. Let the pork loin rest 30 minutes.
Transfer the pork to a serving tray and slice across the grain to ensure each cut is moist and springy.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours 10 minutes
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
In this recipe from Grilling Grandma, poach lemon garlic shrimp in mesquite-smoked butter sauce, then ladle it over grilled baguettes to create an exquisite smoked shrimp scampi bruschetta.
Get the recipe from Grilling Grandma for hand carved ribeye steaks cooked on a gas grill and smoked with Western Hickory BBQ Smoking Chips. This recipe includes great tips on how to hand cut and source affordable ribeye roast.
FIND A STORE NEAR YOU
