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Smoked Pork Loin at

Smoking meat is often equated with a lot of work and preparation. Banking coals, lighting wood, mixing ingredients and careful tending of the fire. However, sometimes, you just feel butt lazy. Thanks to my Louisiana Grills Pellet Smoker. I can still have great food. This Smoked Pork Loin took little effort but was tasty.

I had a small piece of pork loin. I gave it a good coating of Louisiana Grills Smokey Spicy Sweet Hot seasonings.

Smoked Pork Loin 2016 1

I preheated the grill to 250 F. Then I put the roast on and inserted the temperature probe from the smoker control. The grill lets you set a target temperature from the probe. I set it for 160 F as I don’t like pink in my pork loin.

You want to talk about lazy? When the internal temperature reaches 160 F, the smoker lowers the cooking temperature to 180 F so you don’t over cook your food but it keeps it warm.

Smoked Pork Loin 2016 2

When the meat’s internal temperature came to 160, I brought it inside and let it rest for ten minutes and then I carved it.

Smoked Pork Loin 2016 3

We served it with Copper Penny carrots, deli style coleslaw and spicy ziti.

Smoked Pork Loin 2016 5

The Verdict

I spent minutes rubbing the roast. The grill starts by pushing a button. I didn’t have to watch the cook due to the automatic controls. I took it off and carved it. A meal doesn’t get much easier yet there was a nice smoke flavour, moist meat and a tasty crust.

Good food can be easy!

The Old Fat Guy

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