Hickory Smoked Pork Loin

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Servings: 6 servings


  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon orange peel
  • 2 tablespoon brown sugar
  • 3 cup wood chips hickory or oak
  • 2 pound pork


    1. At least 1 hour before grilling, soak wood chips in enough water to cover. Meanwhile, frim fat from meat. Place meat in a shallow dish.
    2. In a small bowl stir together brown sugar, orange peel, coriander, paprika, salt, ginger, and pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 2 to 4 hours
    3. Drain wood chips. For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat about the pan. Sprinkle half of the drained wood chops over the coals. Cover and grill for 1 to 1 1/2 hours or until 155 degrees. Add remaining wood chips halfway through grilling.
    4. Remove meat from grill; cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees.


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