For more smoked recipes and BBQ tips visit

And for Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:

Bone-In Pork Loin Roast Recipe

To start you need to trim the pork loin roast by removing the chine bones, the silver skin from your pork roast and remove the membrane off the back side of the ribs.

Then you can “French” the bones (or get your butcher to do it for you).

To pack the roast with flavor and moisture, I brine it for at least 6 hours, here’s the recipe for the brine:

– 64oz Apple Juice
– 1 cup White Sugar
– 1 cup Salt
– Herb Bundle: Fresh Rosemary, Thyme, and Sage

Bring the apple juice to a simmer in a large stock pot. Add the salt and sugar and stir until dissolved. Remove from heat and add the herb bundle. Allow the brine to cool to room temperature.

Place the pork loin in a 2 ½ gallon ziplock bag and pour the brine over it, place in fridge for 6 hours.

To season this roast I use a mixture of fresh herbs, salt, and pepper. Here’s the recipe:

– 2 TBS Sea Salt
– 1 TBS Course Ground Black Pepper
– 1 TBS Fresh Rosemary finely chopped
– 1 TBS Fresh Thyme finely chopped
– 1 TBS Fresh Sage finely chopped
– 3-4 Cloves of Garlic minced

Brush the surface of the pork loin with a good coating of Olive Oil. By hand, apply the herb mixture to the entire loin.

Now the Bone-In Pork Loin is ready for the smoker. Set your smoker to 300 degrees.

First place the loin on the hottest section of the grill bone side down. You want the higher heat to brown the outside of the loin to lock-in the juices. Let it cook for 15 minutes on this side and then flip it over to the top side and repeat.

Once the roast is browned on both sides, 30 minutes of cooking, move it to the middle section of the rack. The temp in this section is right at 300 degrees.

It should take about an additional 1 ½ hours to get to an internal of 140 degrees which is perfect for pork loin.

The total cook time is roughly 2 hours from once it hits the hot side of the smoker until it’s completely finished.

As soon as you see 140 degrees in the center of the roast, remove it from the smoker and allow it to rest for 15 minutes. Then you’re ready to eat!

For more smoked recipes and BBQ tips visit

And for Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:

source