Smoking Pork Loin -- Start To Finish On The Weber Kettle

it's been a while since I've done a whole pork loin but that's what I'm gonna be doing it today I'm gonna be smoking it out on the weber kettle with some peach wood and i'm gonna be finishing it off with a citrus honey glaze [Music] first thing we need to do before we get this pork loin out to the weber kettle is we got to make the rub really simple rub five ingredients we'll also be adding some salt directly onto the pork loin but for purposes of the rub as it stands alone just five ingredients I've got two tablespoons of paprika tablespoon of ground black pepper tablespoon of granulated garlic a teaspoon of hatch chili powder and 1/2 a teaspoon of Trader Joe's South African smoked seasoning blend we're just gonna mix this up gonna have a nice red color on this rub give it a taste really nice smokiness already in there from that South African seasoning blend really good now let's get this rub on the pork loin we've got about a four and a half pound pork loin here it's fairly well trimmed up it's got a slight fat cap on the other side which is perfect and so now I'm just gonna hit this with some salt first and now our rub see that beautiful red color there make sure we get the ends - and again I'm not using a binder I generally don't use binders if you use a binder that's fine a lot of people use mustard worshipper sauce you can see it's a very light fat cap here on this side we'll be cooking this fat side down today go sprinkle the rest of our rub on here I'm happy with that let's get it out to the Weber Kettle all right I have the Weber Kettle setup with the slow and sear I'm not going to be adding any water to the reservoir today in the slow ins here want this to be a little bit of a drier cook because I want to crust that pork loin a little bit on the outside because we're gonna be adding that citrus honey glaze at the end when we start serving it so let's get our pork loin on here [Music] all right back here we're gonna get our temperature probe in go right in about here so our meat probe is in a good position it's showing 38 degrees internal just perfect this came right out of the refrigerator so now let's get some chunks of peach wood on here and get her smoking there with a chunk right over here we'll let that catch before we put our lid on all right our peach wood chunk is catching time to get the lid on and start smoking so I'll be adjusting the vents to try and maintain this temperature of the kettle between 225 and 250 the end internal temperature we're shooting for with the pork loin is 145 degrees but at about a hundred and twenty degrees we're gonna sear it quickly give it a reverse sear before returning it indirect and finishing it off to that 145 degrees it's a similar method to the one I use when I'm making tri-tips so let's get to adjusting those vents so right now the pit temp is showing at about 243 it's gonna start rising here we just had the lid off a lot of air flowing in with that charcoal so I want to take my bottom vents down first so I'm gonna bring my bottom vents down to the one-third mark here I can always open them up more if I need to but that's where I want to start and my top vent I'm gonna take down for just about half and I'll watch the kettle temps now to see where it sort of stabilizes at okay we seem to have come somewhere in the two 30s I'm happy with that between 225 and 250 it's gonna move around a little as they play with the vent some more to just sort of dial it right in so right now I'm happy we're just gonna be letting this go I probably won't spritz it at all pork loin generally doesn't take a long long time to cook on the kettle when you're smoking it we're probably looking at somewhere between an hour and 15 minutes and an hour and 45 minutes if the temperature stays at the upper end that could change or at the lower end that could change to I'll bring you back when it's time to sear this alright our temperatures at 110 let's give this a sear looking really good a nice smell coming off there put our great down temperature probe out for a couple minutes if it's over the coals this is just to help give this a little bit of extra color a nice sear never hurts all right let's turn this over a little sear on the fat side that should do it let's move it back indirect see if we can get our temperature probe back in the same place I think this is where it was see what temperature we register 117 let's watch it for another minute that's probably about right we were about 110 111 when we started searing it got a little boost and heat there remember we're shooting for a hundred and forty-five degrees internal so we've got about 28 degrees to go let's go ahead and get the lid back on and keep cooking alright our kettle temps just a little bit above 250 that's fine right now because we just hit 145 so let's check this with the instant-read to confirm that let's check down here this is a thinner end so this could actually be a little bit higher that's showing one forty four point nine one forty five so that's good that's perfect just check down here you know one forty four point eight okay we're good so we're gonna move this now to a pan and cover it with foil so that we can get started on our citrus honey glaze let's get our temperature probe out of here move this to the pan [Music] let's get started on our glaze all right so we have about a half a stick of unsalted butter here to that we're going to add a quarter cup brown sugar a quarter cup of orange juice roughly about four tablespoons of a stone-ground mustard and about a quarter cup of honey my balling this and we're gonna let this combine let that butter melt because it gets too hot move it off of the coals you can do this on the stove if you want it's like cooking outside well I already have the kettle going just wanting this to reduce down a bit to thicken up let it simmer there for a dip don't want it thick like honey we just want it thicker than like a really thin liquid so just a little bit more here and we're gonna be ready okay our glaze is looking good here I think we are ready to get this inside and cut into our pork loin here is our pork loin the color on it is just gorgeous I am so looking forward to cutting into this and getting that citrus honey glaze on this alright let's go straight in the middle here Oh beautiful oh look at that nice and juicy juice just run it out of there really really pretty let's get some of our citrus glaze on this right here gonna make a mess of my cutting board but I don't care oh this just looks and some Health's gorgeous let's cut a slice out of this just oh look at that that is just beautiful it is time to taste you know sometimes cutting into those things is a little bit of torture I want to like just kind of reach down and take a quick taste and every once in a while get a taste on my fingers of the coating and stuff but I didn't this time so here goes I've got a nice piece here tender juicy just covered in that citrus honey glaze here we go oh it melts man there's pork loin and there's pork tenderloin tenderloin is supposed to be more tender and it is but I got to tell you if you cook pork loin right you get a level of tenderness which rivals tenderloin I think that peach wood really goes well with pork I've used it a number of times now on different cuts of beef chicken pork I think it really goes best with pork I think chicken is a close second now the glaze is sort of the outer star of this show but that rub on here really is nice you get a nice little kick with that hatch chili powder it's not too hot if you want it hotter you can add a lot more chili powder it's just a really nice little undertone of heat that glaze is good enough to drink from a shot glass I'm not gonna do that but it's good enough to do that total cook time on this was two hours a little bit longer than I expected usually a pork loin goes about an hour and 45 minutes when you're between that 250 and 225 temperature this one took a little longer I don't know why but temperature is the determining factor on cuts of pork like this pork butt and things like that you're looking for tenderness this you're going to that 145 because you don't want to overcook this there's not a lot of fat in this that sweetness with pork is just so good I don't know if you can see here but there's a nice crust on the outside I didn't want to add too much moisture to the kettle that's why I didn't fill the reservoir in the slow and sear I wanted a little bit of crisps on the outside because I knew we were gonna have that orange honey glaze mm-hmm this is a four and a half pound pork loin I'm just trying to decide how much I have to save for the rest of the family I hope you enjoyed this video feel free to check out some of the other videos on my channel and consider subscribing and if you do click that bell for notifications thank you all for watching I hope you have a great day I'll see you again soon

Channel: Cooking With Ry

Views: 101,035

Rating: 4.9431281 out of 5

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, bbq, barbecue, pork loin, charcoal grill

Id: 2o3BIVRqib0

Length: 11min 43sec (703 seconds)

Published: Fri Sep 14 2018