While the kettle has turned out some amazing pork, I do my best smoking on the Weber Smokey Mountain Cooker, or WSM, for short. According to an article in the May/June 2002 issue of Cook’s Illustrated magazine, there are four reasons to leave the bones intact on a pork loin: I don’t think I got any of these benefits on the deboned and tied loin. Email. Place the pork on the grill fat side up and insert an iGrill probe into the center mass of each piece being careful to avoid contact with the bone. Cook to 145-150° internal temp, then reverse sear in a 500°F oven for 5-8 minutes. In this photo, the orange juice loin on the left looks bigger than the garlic and herb loin on the right, but it actually weighed less. Work the probe wires back out through the rubber grommet on the side of the smoker. In a blind tasting, all taste testers said that bone-in loin was much juicier and had more pork flavor than boneless loin. The good news is, they can be overcome. Weber Chimney Starter. Even the fussy kiddies liked it. Most pork loins are way more than my family can eat at one sitting so I normally cut them in half and freeze one of the halves for another day. This photo shows the garlic and herb loin after carving. I used the minion method. Let the Pork Loin sit for about 30 minutes up to 4 hours before placing it on the grill. The loins have traded places in this photo—garlic and herb loin is now on the left and orange juice loin is on the right. Smoked 3-4 pound pork loin at 220˚ F, final meat temperature of 145˚. Here are some photos I took on May 26, 2002 when I smoked a pork loin rib roast on the WSM using two different marinades. 225 °F is an ideal smoking temperature, but you will do fine anywhere between 200-250°F. The 18″ version has an MSRP of $300 and the 22.5″ is $399, while both can be found used in your home town for half off. Residual heat in the meat will bring the final internal temp up to about 160°F. I starting at the end of the bones and made a series of small cuts close to the curved bones, cutting down toward the backbone until the meat and bone were separated. For the remainder of this roast, I had other plans that are detailed below. The cut can weigh anywhere from 6 - 10 pounds. Add the cooking grates. There is a lot of vertical distance inside the WSM and with the distance comes slight temperature variation. The other half has been butterflied, stuffed with peach pie filling, sliced almonds, baby spinach leaves, wrapped … (b) basted the orange juice marinated loin. 225 °F is an ideal smoking temperature, but you will do fine anywhere between 200-250°F. Nice smoked favor, moist and tender. Click here for more information about Weber Briquettes! #4. Use the orange juice marinade for great flavor. This means that less of those precious juices evaporate during cooking. Once the coals begin to ash over add them to the unlit coals. If later in the cook the temperature of the smoker begins to climb, additional water may need added to the water pan, as water is lost to evaporation. The 18″ version has an MSRP of $300 and the 22.5″ is $399, while … As an Amazon Associate I earn from qualifying purchases. In this article, I’ll be reviewing both the smokers, along with their pros and cons. This photo shows the meat side of the loin. When I Googled it for a recipe it was made with pork loin. This photo shows how I cut the meat from the bone. I skipped the stuffing and added 2 crushed garlic cloves directly to the marinade. At 4:00pm I dropped two big chunks of dry apple wood on the coals and assembled the cooker. The bones are actually what you might know to be the loin back (baby back) ribs. I’d heard good things about it and wanted to give it a try, so Kingsford got the day off during this cooking session. At 4:05pm, the two pieces of loin went straight from the refrigerator, bone-side down, onto the cooking grate. The tied garlic loin has a more compact appearance than the relaxed, untied orange juice loin. Remove the roast from the oven, cover loosely with foil, and let rest 20 minutes before carving. The meat is slightly pink throughout, which is what I wanted, but the meat near the bones is a little red. I put the pork loin into a 2-gallon Ziploc bag and poured in the marinade. As the fat melts during cooking, it lends moisture and a perception of juiciness to the meat. For our cook we bought the loin by itself for simplicity so will be doing a smoked b… There was a slight smoke ring in the garlic and herb loin, but none in the orange juice loin. To prepare the pork, remove any excessive fat, leaving about  ¼ inch across the "fat cap.". Have your butcher “crack the chine bone” between the ribs or saw off part of the backbone for easy slicing after cooking. I’m guessing that there may have been enough salt in the marinade to actually brine the meat, because it was extremely juicy compared to the garlic and herb loin. Weber Smokey Mountain 22.5 Smoker – the king of charcoal water smokers. The meat near the bones doesn’t cook as quickly as the rest of the meat (as evidenced in the photo above), contributing to overall juicier meat. A sharp boning knife helps for this task. The rest can be the difference between good and great pulled pork. Bones are a poor conductor of heat. The top vent on the lid should remain open. The garlic and herb loin tasted a bit like prime rib, which was no surprise because the herbs are similar to those used on prime rib. For the purposes of my taste test, I just didn’t eat the portion near the bone. As you can imagine most people will separate the bones into classic ribs and cook the loin by itself. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Many cookbooks suggest that you roast a pork loin in the oven at 450°F for 15 minutes to develop a flavorful crust on the outside, then reduce the heat to 300°F and cook to an internal temp of 145-150°F. This was my second attempt at ribs and my first at a pork loin. At about 3:00pm, I lit a full Weber chimney starter of briquettes and got them good and hot. Once you see a light blue wispy smoke, the WSM is ready to cook! It had better flavor, more moisture, and seemed more tender than the garlic and herb paste loin. I have taken one of the halves and stuffed it with sausage and wrapped it with single slices of bacon. Soak the cedar plank in water for at least 1 hour. Finally, I covered both loins with foil and allowed a 20 minute rest before carving. Added it to the cooking list just this morning. Kevin’s original recipe called for stuffing the pork loin with 10 garlic cloves, then marinating overnight in the liquid ingredients. Start out with the lower three vents half open. You can see the result here with a slice of the orange juice loin. Remove the roast from the heat, cover with foil, and let rest 20 minutes before carving. Various herbs/spices for rub—see ingredients list below. 3 slabs pork loin back ribs—as close to 2 pounds each as possible. The door on the Weber Smokey Mountain is a little flimsy and doesn’t seal all that well. As the temperature approaches 200-225 °F, rotate the three lower vents until they are almost all the way closed. As the briquettes lit, they had the unmistakable smell of mesquite. The top vent on the lid should remain open. I put the foil-wrapped water pan in place, but left it dry, and put only the top cooking grate in position. This sometimes happens when the bones are left intact—it doesn’t always happen, but it’s not uncommon. Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor. It even looked a little bit like prime rib. With the pork at temperature, remove from the WSM, wrap in foil, and place in a cooler to “rest.” The rest should be a minimum of one hour, but can last for several. Baste with Southern Sop during cooking (optional). From there, use a pair of heat resistant gloves and pull the pork apart with your hands. Bring to a boil and cook over medium-high heat on the stove … Next time I cook a pork loin, I’ll just leave the bones alone. The cut of meat for pulled pork, commonly known as a Boston Roast or Boston Butt, comes from the upper part of a hog’s shoulder. It is found in most supermarkets. The bones are still attached on the left side of the roast. Notice that the meat is snow white all the way through—no pink whatsoever. The grate level probe is the best way to remotely monitor the temperature at the level of the food. Makes enough marinade for a 3-4 pound pork loin roast. For a little added moisture inside the grill I filled the pan ½ full with Apple Juice. circle-small. Trim excess fat. It took about 2 hours to reach 145˚. Crush the garlic cloves with the bottom of a heavy drinking glass or pan. With the temperature in range, add three to … Part of the shoulder blade should be visible. Loin roast, bone-in: 3–5 lbs: 1¼ to 1¾ hours indirect medium heat (350° to 450°F) Loin roast, boneless: 2½ lb: sear 15 to 20 minutes direct medium heat (350° to 450°F), turning occasionally; grill 30 to 40 indirect medium heat: Pork chop, boneless or bone-in: ¾" thick: 6 to 8 min direct high heat (450° to 550°F), turning once 1" thick It was a magical experience. Use a particular species, or go for a combination as you perfect your ‘Que! Added chips once per hour. Cook until internal temperature of the pork has reached 155 degrees (we have an remote digital thermometer that monitors the internal temperature of what's inside our smoker). Sorry…I missed a couple of temp readings. The difference in appearance is caused by the tying. Sear the meat in a hot pan on the stovetop, then roast in the oven at 200-250°F until the meat reaches 140°F internal temp. Makes enough paste for a 3-4 pound pork loin roast. I transferred the loins to a preheated 500°F oven and browned them for 6 minutes. The result was the 7.53 pound bone-in roast you see here. Instructions. Premium Hardwood Briquettes, a grocery store brand of charcoal. Cut a nice, thick slice of loin, apply your favorite rub to both sides, then grill each side over medium-high heat for a few minutes on your charcoal or gas grill. There are some good illustrations and scientific explanations of this in Alton Brown’s book. It’s fabulous. For the other half of the loin, I used a variation on an orange juice marinade posted by Kevin Taylor, aka “Stogie”, on The Virtual Weber Bulletin Board. In a large skillet combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. (adsbygoogle = window.adsbygoogle || []).push({}); A whole, bone-in pork loin weighs 14-17 pounds and consists of the loin back (baby back) ribs, the loin muscle running the entire length of the backbone, and the tenderloin. At 3:30pm I spread the hot coals on the charcoal grate and added another 3/4 full chimney of unlit briquettes on top. Cook at 225-250°F to an internal temperature of 190°F. In this newsletter I have used both halves to show you a couple of variations. BBQ”. ... - We have a Weber Smokey Mountain … Two teaspoons dried sage or rosemary may be substituted for 1 TBSP fresh. I read about this approach to pork loin leftovers in a post on The BBQ Forum that was attributed to Ray Lampe aka “Dr. I told my butcher I wanted the entire rib section of a whole bone-in pork loin for a special occasion. A smaller number of cookbooks—for example, Shirley O. Corriher’s CookWise and Alton Brown’s I’m Just Here For The Food—suggest a low-heat approach. Pulled pork is a serious investment in time, but the payout is more than worth it. The cooker took about 50 minutes to get down to 250°F, which indicates I could have started with a little less fuel and should have closed the vents a bit more at the start. My plan was to maintain a temperature of 225-250°F (measured through the lid) and cook the roasts to an internal temp of 145°F. It should shred effortlessly. Before cooking, it allowed me to apply marinade between the meat and the bones. Add remaining ingredients and combine to form a paste. For a more detailed look at ribs, check out our guide here. Both the Oklahoma Joe and Weber Smokey Mountain have great potential when it comes to serious smoking. It certainly makes cleanup a snap and saves the kitchen from disaster. Pulled Pork with Weber Briquettes and the Weber Smokey Mountain, Curried Lamb Ribs Basted With Lemon And Mint. Combine all ingredients and mix thoroughly. In fact, you’ll probably think it tastes better as leftovers than it did the first time you ate it. But I’m not going to worry too much about 25-30° and you shouldn’t either. Purchase boneless or bone-in pork butts. This cut is too large to cook whole in the 18.5″ Weber Smokey Mountain Cooker, but you can cut it in half or you can buy just the best part of it—the rib section—as I did here and cook it “low and slow” with great success. This shows how the loins looked at this point—remember, orange juice loin on the left, garlic and herb loin on the right. Advocates of the low-heat approach say that roasts cooked by this method will have a larger cross-section of meat cooked to your target internal temp than roasts cooked using the high-heat method. I decided to try the low-heat approach without the initial stovetop sear. There are few solutions to this issue: Many years ago on my original Red Performer, I learned to smoke pulled pork. Rather, they are examples of things I have cooked with success on the Weber Bullet and that you might enjoy trying for yourself. Note: All of these cooking examples assume the use of the 18.5″ Weber Smokey Mountain Cooker, not the 14.5″ or 22.5″ WSM. Pork loin smoked at 225°F to an internal temperature of at 145°F for slicing will take 2 hours. Loin smoked at 275°F will be ready to slice and serve at 145°F internal temperature in 1 hour and 40 minutes. By 5:45pm the probe thermometer was reading 143°F, close enough to my 145°F target. Remember, allow large cuts of meat like whole turkey, brisket, and pork butt to rest after cooking. Note that the vent percentages represent the way I set the vents at the time indicated. At this point, you’re supposed to cut the meat from the bones and cook the bones an additional 5-10 minutes before gnawing on them. Mash the garlic and salt together in a mortar and pestle. Lower the lid. (Remember it needs to be refrigerated if you let it sit out longer than 30min.) 3 dampers on the fire bowl allow you to dial in the air perfectly for maintaining perfect smoking temperatures. Leftover marinade can be boiled and used as a mop. A in-depth step by step how to make your own AWESOME pulled pork on a Weber Smokey Mountain Smoker. It’s smoky, it’s well-seasoned, and it’s got those sexy grill marks. This photo shows the bone side of the loin (those are the baby back ribs you’ve cooked on many occasions). This photo shows how they looked after browning. This loin marinated overnight in the refrigerator, just like the garlic and herb paste version. So I have a Weber Smoky Mountain Cooker or the Weber bullet as it’s more commonly know. This makes it easier to cut the loin into portions after cooking. If meat is red near the bones, cut off the bones and roast for another 5-10 minutes in the oven. On to the indirect side of the weber gas grill @ 325 to 360. With the rest complete, place the pork on a cutting board. Not only is smoked pork loin a great choice in terms of flavor, ... My cook went really fast — I was done in 2.5 hours, and I was smoking at ~225 on a Weber Smokey Mountain. (I had to get going and play with temps as it was cooking). While the Weber Smokey Mountain is known as a well built, reliable cooker, there are still a couple of quirks to keep in mind regarding temperature control. See this smoker and read reviews on Amazon.com During this time, the juices in the pork redistribute themselves. Bones have fat deposits around them. It will take 5 hours to reach 200°F for pulled pork. My smoker of choice is the 22.5″ Weber Smokey Mountain. With the temperature in range, add three to four large chunks of wood. circle-small. With my Weber Kettle set up for indirect cooking, the Pork Loin goes over the drip pan. Bones prevent a portion of the meat from being exposed to the air. Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter. Have your butcher “crack the chine bone” between the ribs or saw off part of the backbone for easy slicing after cooking. Cover loosely with foil and let rest 20 minutes before carving. It includes both the blade chops and the rib chops. Add charcoal, water and wood and you're good to go for several hours. A Pork Tenderloin is a perfect cut to smoke on the Weber Kettle. January 11, 2021, 04:50 PM. Give it a pull and if cooked right, the bone should cleanly pull out of the pork. Here’s how the temps and vent settings went during the cooking session. Apply half of the Southern Succor Rub and refrigerator overnight, then apply more rub just before cooking. I stuck a probe thermometer into the middle of the garlic and herb loin and put the lid on the cooker. On a recent trip to Southern California, I picked up several bags of Stater Bros. Leave the bones intact during cooking for better moisture retention and flavor. I never smoke without it. Load a charcoal chimney half full with Weber Briquettes and light. This is commonly referred to as a reverse sear method. After cooking, I could quickly cut the twine, remove the bones, and slice the meat as thick or as thin as I wanted. The mysterious “premium hardwood” was revealed. I dampened the pork loin with a wet paper towel and applied the rub. For more about how we use your information, see our privacy policy. We have begrudgingly gotten out of bed in order to start the smoker for the FIVE pounds of Boston Butt that has been sitting in … The biggest decision you’ll have to make when choosing a pork loin is to have it with the bone in or without the bones. Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to … I chose a garlic and herb paste from The Complete Meat Cookbook for the piece of loin that I cut off the bone. After making sure the meat was well coated, I pressed the air out of the bag and sealed it. I admit that the method did have two advantages: However, the reason you cook meat with the bones intact is to achieve better flavor and moisture retention. I find it easier and more efficient to use a plastic tub when rubbing the pork. Impressive Pulled Pork Smoked On A Weber Smokey Mountain Posted on February 2, 2013 by Jay There are two major reasons to become a BBQ Pit Master; an endless supply of finely smoked meat, and showmanship (the ability to show off). Notice: This page contains ads and links that earn commissions for TVWB. Tiger Sauce is a hot sauce containing red peppers, vinegar, sugar, and other spices and flavorings. Since it is now boneless, it can be sliced as thin or thick as you like, which is kind of nice. It’s my understanding that Dr. BBQ serves this (without the bone) on a bun with grilled onions! I wanted to try using two different marinades, so I cut the loin in half. As the temperature approaches 200-225 °F, rotate the three lower vents until they are almost all the way closed. Buy the rib section of a whole, bone-in pork loin for best flavor. I’d cook the meat low & slow, which is consistent with the way most meat is cooked in the Weber Bullet, then sear the meat in a 500°F oven at the end of cooking. Yellow mustard. I rubbed this mixture all over the meat and bones, then tied them back together in three locations using kitchen twine. As Homer Simpson once said, “I am trying to impress people here Lisa. I did not baste the garlic and herb loin at all, but I did baste the orange juice loin with some leftover marinade that I boiled on the stovetop before use. Some recipes suggest that you cut the meat from the bone, marinate, then tie the meat and bone back together. Apart from being good options, it boils down to ease of use, price tag, smoke profile, accompanied by a few key differences. At least 9 pounds Kingsford Charcoal Briquettes (enough to fill the Weber chimney starter 1.5 times) 4 small chunks smoke wood. It’s a water smoker meaning there is a water pan between the fire and the cooking grates. This will take about 3 to 4 hours depending on how well your smoker maintains a consistent temperature. Once the cook is underway and the WSM is “in the zone,” it only needs periodic checking. The bones were thoroughly cooked, too. This photo shows the orange juice loin. I left the top vent wide open throughout the cooking session and initially set all three bottom vents to 50% open. With the WSM separated into its three components, add unlit Weber Briquettes filling up the charcoal ring. To serve a bone-in roast, cut between the bones into thick pork chops, just like you’d cut ribs into individual pieces. Notice how the orange juice loin really got much more attractive looking after browning. Weber 22” Master Touch Kettle, added a side shelf Weber 14” Smokey Mountain Smoker SnS For the Kettle Set of Grill Grates Thermo Pro Remote Dual Probe Thermometer Rotisserie For The Kettle J. Replace the center section with the water pan and fill the water pan completely with water. By adding lit coals to unlit coals, we are maintaining a low temperature to smoke which will last for hours without having to reload fuel. It will be at the pulled pork … I wasn’t too impressed by this method of removing the bones and then tying them back on. Ask your butcher to either “crack the chine bone” between each rib or saw off part of the backbone (chine bone and backbone are the same thing). This loin marinated overnight in the refrigerator. I did not turn the meat during cooking—I just left them bone-side down. It’s BBQ at it’s finest and it’s all in your own backyard. printer. The pork should be removed when its internal temperature hits 200° F. Depending on the size and amount of meat in the smoker, this can take 8-10 hours. A. Henckels Knives Work Sharp E-5 Electric Knife Sharpener Char … I would then transfer the roasts to a 500°F oven for 5-8 minutes until browned, then let rest 20 minutes loosely covered with foil before carving. It is 7am on Saturday. The butcher’s twine has been cut and the bones removed in this photo. Not quite the same as Huskee made but in the ballpark. Remove the meat from the oven and turn up the heat to 500°F. Sweet varieties, such as apple or cherry work fantastic. Now is a perfect time to place the ambient temperature probe for the iGrill2. Put the meat back in the oven for a final surface browning, maybe 5-8 minutes. For leftovers, cut into rib chops, apply your favorite rub to both sides, and grill for fabulous flavor. Since I now had two pieces, I decided to try this method with one of them. Don’t get me wrong, my kettles can do anything, but for a long term, smoke-infused, frustration free cook, the WSM is where it goes down. Both loins were pretty tasty, but I have to say that Stogie’s orange juice marinated loin definitely was the winner! Using your favorite BBQ rub, generously rub the meat all over. About The Time/Temp Tables For instance, the upper grate will run slightly warmer than the lower grate and the lid thermometer slightly warmer than the upper grate. This allows moisture to redistribute and reabsorb into the meat. It also takes care of any red meat near the bones. For Barbecued Meats These are general guidelines for common cuts of meat barbecued in the Weber Smokey Mountain Cooker, assuming a 225-250°F cooker temperature. Copyright © 2021 Weber, All Rights Reserved. BBQ is low and slow cooking. Love (and war) in the time of pulled pork. Marinated overnight…used apple wood.