ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your smoked bone in pork loin, take your full 3-4lb (approx.) roast and apply a coating of your favourite hot sauce and then season it using our Postal Barbecue ORIGINAL RUB or your favourite pork style bbq rub.
With your pork loin prepared, set up kettle Grill for cooking indirect between 250F-275F. For this we are using the Slow N Sear which is a must have accessory for any kettle grill! With the kettle set up, place the pork loin into grill opposite the coals and insert your meat thermometer in order to monitor the internal tempreture of the pork loin as it smokes away. Once everything is in the grill place a piece of apple wood onto the coals then close the lid and begin cooking until it reaches an internal tempreture between 140-145F. This should take between 2.5 -3 hours depending on the size of your bone in pork loin.
After about 2 hours of cooking, mix together your butter, garlic, BBQ rub, and cayenne pepper and then place it close to the coals to all it to melt down. At this point, if your pork loin is drying a bit on the surface you can give it a quick spritz. If there is a bit of pooling you can tip up the pork loin to remove it so you can get a better bark at the end.
Once your bone in pork loin reaches 140F or slightly higher open up the grill and brush on your spicy garlic butter sauce all over. You'll notice a sudden aromatic boost that will start making you wish you didn't have to rest the pork loin, BUT make sure you do!. Once it has been brushed in your sauce, remove it from the grill and let it rest. It will rest with a finishing temperature between 145F and be INCREDIBLE juicy and delicious!
Lastly, with your pork loin rested, slice it in between the bones for some thick bone in chops and the pour over the remaining butter onto the cut chops.. The butter will be drawn into the meat adding a ton of flavour.. That's it.. easy, simple, delicious!