Apple smoked Pork loin on the rotisserie


 
Angie H.

Angie H.

TVWBB Pro
Hey everyone! Seems like it's been awhile since I've posted a cook on here and I realized I haven't done much grilling or smoking the past month as it's been so dry here. I was worried an ember or two from the briquettes would float up in the air and land where it shouldn't.

After a rainy weekend I was itching to cook something on the OTG so I did a pork loin.

Five lb pork loin tied up and rubbed with Weber honey garlic rub. I cut the pork loin in half and tied both sides on top of each other, fat side on the outside to make one tidy package instead of a long narrow loin.

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On the spit and coals around 400F with a hunk of apple wood.

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After spinning for 45 mins it was looking and smelling great. I tossed some baby potatoes in the pan underneath that turned into home fries.

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After about 90 mins I took it off at a temp of around 150, resting up to be sliced.

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I sliced up about 1/4 of the roast, no final plated pics because we ate the pieces right off this plate after I took these pics.

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It turned out great, nice hint of smoke from the apple wood and the rub gave a nice golden brown crust to the pork. The rub gets my two thumbs up, it was sweet, garlicky and had a hint of heat to it.

There is still a good amount of the pork leftover which will turn into cubano sandwiches or quesadillas.

Thanks for looking!
 
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Wow, That's a gorgeous looking roast Angie and I like the double decker setup. I can see why it never hit a plate. I've never seen a Weber rub before I'll have to look a a little closer.
 
Rich Dahl said:
Wow, That's a gorgeous looking roast Angie and I like the double decker setup. I can see why it never hit a plate. I've never seen a Weber rub before I'll have to look a a little closer.
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Thanks Rich! I found the rub at Sam's Club, so if you have one near you that could be where you find this specific rub.
 
Angie, the roast looks perfect! I have to ask, though, how did those taters turn out?? Great idea to cook them below the spinning roast. I'm stealing that one!!

Rich
 
Wow, that's a great looking pork loin! I need to get my rotisserie for my mini-wsm rigged so I can give it a whirl!
 
Angie that is one fantastic looking roast, like the idea of cutting it in half and then that rub. Going to have to fine that for sure. Then putting the potatoes under the roast great idea and I'm sure they were delicious also along with that roast. Amazing cook and done to perfection. Keep them coming.;)
 
Rich G said:
Angie, the roast looks perfect! I have to ask, though, how did those taters turn out?? Great idea to cook them below the spinning roast. I'm stealing that one!!

Rich
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Hi Rich, the baby potatoes turned out really good. They were in the pan for about 45 mins and were a tip of a knife went right thru them. I used the leftover potatoes as home fries, chopped up and sautéed with onion in a mix of butter and olive oil till browned on all sides, very good with some fried eggs.
 
Thanks for the potato details, Angie! Sounds great (especially the leftovers for home fries part!!) :)

Rich
 
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