Comments on: Smoked Pork Loin Recipe (My Families Favorite)

By: Charlie

Charlie — Thu, 06 Apr 2023 01:14:07 +0000

Hiya Dawn! Sorry about that! I have updated the brine recipe. are you still going to smoke a pork loin for Easter?? Love to know how it goes!!

By: Dawn Renner

Dawn Renner — Wed, 05 Apr 2023 04:53:02 +0000

In reply to Charlie.

There is the directions but not what you put in the water. so disappointed was thinking to make it for Easter It is in a few days. Maybe you can email it to me. Please.

By: Sandy Youngblood

Sandy Youngblood — Sat, 16 Oct 2021 11:06:51 +0000

In reply to Charlie. yes we are thanks for the reply

By: Charlie

Charlie — Fri, 15 Oct 2021 23:40:17 +0000

In reply to Sandy y.

Hiya Sandy,

we use lillies q ENC BBQ sauce for this cook 🙂 Are smoking yours this weekend?

By: Sandy y

Sandy y — Fri, 15 Oct 2021 18:52:25 +0000

What are you basting it with??

By: Charlie

Charlie — Thu, 10 Dec 2020 22:45:07 +0000

In reply to Mike B.. Hi Mike! That sounds like a great idea, I haven't tried it before, I might for Christmas, I would just be careful it doesn't burn! Let me know how you go!

By: Mike B.

Mike B. — Thu, 10 Dec 2020 15:06:00 +0000

Can the Apple Cinnamon Sauce be used as a glaze during the last 30 minutes or so of cooking?

By: Charlie

Charlie — Sat, 24 Aug 2019 09:40:13 +0000

In reply to Lauren Capek.

Hiya Lauren,

Thats sounds delicious, are you grilling this weekend? (love to see the finished product!) Awesome questions, I have lots of friends ask me this. The volume of meat won’t affect your looking time however they are few other factors that can. Opening and closing your grill can causes large drops in temp, with three pieces it can take three times longer so be quick with this stage. You also need to think about airflow. if you have the piece touching the hot air can’t flow between and it can act as one big hunk of meat, I would allow for at least 2 inches and your good to go. In regards to using a aluminum pan, I think a better option if you don’t want to meat directly on the grill is to wrap them individually in foil, they come out super succulent and easier to kept basted.

Let mw know how you go!

Happy grilling

Charlie

By: Lauren Capek

Lauren Capek — Sat, 24 Aug 2019 06:31:40 +0000

I have a boneless pork top sirloin and it is in 3 pieces approximately 2.0 lb each. We are smoking it on a pellet grill. Will it take about the time for a 2.0 lb roast since it is in 3 pieces, or because of the volume will it take longer? Is it ok to place the roasts in an aluminum pan rather than right on the grill? I am thinking that you don’t want it sitting in it’s juices?

By: Charlie

Charlie — Thu, 11 Jul 2019 08:08:40 +0000

In reply to Mary Daniels. 1000% agree we need more emojis, I think that I would end up just adding the love heart eyes to my smoked pulled pork, I used it for taco last night and wishing we had enough for tonight as well haha!