#WEBBER KETTLE SMOKER CRACKED#
#WEBBER KETTLE SMOKER SKIN#
#WEBBER KETTLE SMOKER FULL#

It’s compact yet big enough to cook an entire elaborate meal for a family, a simple spread for a party, or even a whole Thanksgiving turkey.įrom 12 well-seared burgers and an entire cut-up barbecue chicken to a perfectly cooked whole chicken and a killer rack of wood-smoked baby-back ribs, it produced beautiful meals in our test-and needed no expertise or fussing on our part to do so. Or just cook it for dinner – get a few good sides and you’ve got a meal you can write home about.The Weber Original Kettle Premium Charcoal Grill 22″ is a classic for good reason. And since it only takes around 2 hours to cook, it’s a great option for tailgates and football parties coming up. You don’t need this glaze because the pork loin is juicy and flavorful on it’s own… but if you want to give it a kick this will do it.Ī pork loin like this will feed a lot of people. This is a sweet and spicy glaze that I think goes really well with pork. One little step I like to add is to brush just a touch of Captain Rodney’s on the pork loin slices. Once you’ve let it rest all that’s left is to slice it and get to eating. If you give it 30 minutes, the slices will be extra juicy and you won’t end up with a mess on the cutting board. Like any piece of meat, the loin needs to rest as soon as it comes off. As soon as the Loin hits 140-145 get it off the grill. I always keep a close eye on the temp and color during the final cooking step.

The sauce needs about 30 minutes to caramelize and get to that perfect, mahogany color. There’s no need to add more coals, but for long cooks plan to add more every 2 hours.Īt the 1 ½ hour mark the Pork Loin was sitting at 125 degrees, and this is where I brush on The BBQ Sauce for a glaze. Get the lid back on quick and keep smoking. The Internal temp is right at 115 degrees at this point. Pork loin is done at 145 degrees, so you’ll need a good probe thermometer to keep an eye on it.Īfter 1 hour of cooking it’s time to add another piece of wood and check on the loin. It’s important to watch the internal temperature on a pork loin because it’s easy to dry them out. When this piece burns down, simply add another chunk. One good size chunk produces enough smoke to give the loin flavor but not make it harsh. This will hold the temperature right in the 275 range which should give us about a 2 hour cook.īefore the lid goes on the Weber, I added 1 chunk of Cherry Wood right on top the hot coals.

#WEBBER KETTLE SMOKER CRACKED#

On my Weber the top and bottom vents are cracked ¼ way. If you’re cooking on a different smoker, the cooking temp should be 250-275 degrees. This also acts as a heat sink to shield heat from the bottom of the meat.

#WEBBER KETTLE SMOKER FULL#

For a little added moisture inside the grill I filled the pan ½ full with Apple Juice. With my Weber Kettle set up for indirect cooking, the Pork Loin goes over the drip pan. (Remember it needs to be refrigerated if you let it sit out longer than 30min.) Let the Pork Loin sit for about 30 minutes up to 4 hours before placing it on the grill. Mix 1 heaping Tablespoon with 16oz of Apple Juice and inject it all the way down the loin spacing the injections out about 1”. Butcher’s BBQ makes a pork injection that’s perfect for Pork Loin. I want the pork loin to stay moist and have flavor throughout the whole piece of meat, so I use an injection. To season the pork loin I use 2 layers: First my All Purpose Rub (1 Part Salt, ½ Part Garlic, & ¼ Part Black Pepper) Second a light layer of The BBQ Rub.

#WEBBER KETTLE SMOKER SKIN#

If you’re doing a loin in a contest you’ll want to remove the silver skin and any of the chain meat that’s left along the side. I don’t bother trimming any excess fat off the tenderloin for general eating because it will keep the loin moist and shield heat during cooking. It’s pretty much ready right out of the cryovac just give it a quick rinse and pat with paper towel. This is a quick and easy recipe that feeds a lot of people – and is perfect for Football season… and everyone loves Pork Loin.

Webber kettle smoker