BBQ pork loin roast

For this year’s Mother’s Day dinner, I decided to try BBQ’ing a pork loin roast in the Weber kettle.

So yesterday I stopped by Cliff’s, to get some pointers from the BBQ master.

Here’s how it all went…

BBQ Pork Loin Roast


  • 6 lb. pork loin roast. Ask the butcher to cut it in half and tie into one roast
  • Brine solution (1/2 cup salt + 1/3 cup sugar per gallon of water; 3 or 4 cloves of garlic, crushed)
  • Fresh rosemary & thyme
  • Kosher salt
  • Pepper
  • Garlic powder
  • Olive oil


  • Brine pork roast overnight, 6 – 8 hours. Rinse and pat dry when done.
  • Season meat with salt, pepper, garlic powder and olive oil. Go light on the salt, as its already salty from the brining.
  • Tuck sprigs of rosemary and thyme under the butcher’s string.
  • Drink a beer.
  • BBQ using indirect heat; set up drip pan and add one beer.
  • Drink another beer.
  • Check roast after one hour; add coals as needed.
  • Drink another beer.
  • Pull roast at 135 degrees.
  • Let rest 20 – 30 minutes and serve.

Update: next time I will try slow-cooking, using fewer coals (lower heat but longer cooking time), for a more tender and juicer roast. Cliff also suggested an injection sauce for more flavor.

The finished roast, which everyone enjoyed!


It was a very enjoyable Mother’s Day. Thanks to Carol and Sue, too!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s