How To Smoke Pork Loin On Big Green Egg

Smoking Pork Loin on the Big Green Egg

If you’re a fan of delicious, smoky flavors, then smoking pork loin on the Big Green Egg is a must-try. The Big Green Egg is a versatile and efficient smoker that can produce mouthwatering results. Whether you’re a seasoned pitmaster or a novice cook, smoking pork loin on the Big Green Egg is a rewarding experience that yields tender, juicy, and flavorful meat.

Choosing the Right Pork Loin

When it comes to smoking pork loin, selecting the right cut of meat is crucial. Look for a quality pork loin that is well-marbled and has a nice layer of fat on the outside. This fat will help keep the meat moist and impart flavor during the smoking process. Additionally, consider whether you want a bone-in or boneless pork loin, as this can affect the cooking time and overall presentation of the dish.

Preparing the Pork Loin

Before you start smoking, it’s important to properly prepare the pork loin. Begin by trimming any excess fat from the surface of the meat, leaving behind a thin layer to enhance flavor and moisture. Next, consider applying a dry rub or marinade to add flavor to the pork loin. A simple rub consisting of salt, pepper, garlic powder, and paprika can work wonders, but feel free to get creative with your own blend of herbs and spices.

Setting Up the Big Green Egg

Now it’s time to fire up the Big Green Egg. Start by filling the charcoal chamber with lump charcoal, which will impart a clean, smoky flavor to the pork loin. Light the charcoal and allow the Big Green Egg to come to temperature, aiming for a steady heat of around 225-250°F (107-121°C). For an extra layer of flavor, consider adding wood chunks or chips to the charcoal for a hint of smokiness.

Smoking the Pork Loin

Once the Big Green Egg is at the ideal temperature, it’s time to place the prepared pork loin on the cooking grate. Close the lid and let the magic happen. Patience is key when smoking pork loin, as low and slow cooking will result in a tender and flavorful end product. Plan for approximately 1.5-2 hours of smoking time, but always rely on a reliable meat thermometer to ensure the pork loin reaches an internal temperature of 145°F (63°C) for optimal doneness.

Resting and Serving

After the pork loin has reached the desired temperature, carefully remove it from the Big Green Egg and allow it to rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and succulent final product. Once rested, carve the pork loin into slices and serve it alongside your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp garden salad.

Smoking pork loin on the Big Green Egg is a rewarding cooking experience that yields impressive results. With the right cut of meat, proper preparation, and a little patience, you can create a mouthwatering dish that will impress family and friends alike. So fire up your Big Green Egg and get ready to enjoy the delicious, smoky flavors of perfectly smoked pork loin.