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Two Pork Loin Roast Cut in thirds Side View of the Pork Loin RoastPork Loins, that's what's cooking, around 30 lbs. The bone in Loin roast is the piece of meat that is cut up in to pork Chops. Loins are lean and cook more evenly than the thicker, Ham's or Boston Butt's. Using loins you get more meat less fat, and spend less time cooking. With a large Ham or Boston Butt the time required is about the same amount as that of cooking a whole pig, due to the thickness of the meat.

Fire Box with hot coals. You will see we used a Smokin-Pit Grill to cook our pork, using the indirect cooking method. This Pit/Grill is great for cooking BBQ, and makes cooking allot easier than ever before. Those who have ever cooked over an open or above ground pit could testify to that as well. Cooking in the pit /Grill using the indirect method, I turn the meat every two hour's, there are no flame up's and cooking area gets good and hot and filled with smoke that penetrates the meat. Giving it that good BBQ flavor.

Hickory on FireThis year I used Hickory Chips as the wood for giving the meat the smoky flavor. Last year I used a combination of Pecan, and Oak which was very good.   It had been awhile since we've used hickory so that was the decision maker.  You see in the picture here the chips ablaze, after taking the picture I closed all the doors on the grill. so the fire would go out and the smoke would start.  When you BBQ like this, slow and long with smoke, you'll notice when you cut into the meat that it has a pinkish or reddish tinge. This is nothing to worry about, and means you've cooked the meat right.  This coloration is caused by the smoke as it is drawn into the meat. 

Coal Cimney / Starter.the right temp in the cooking chamberSince we are BBQ'ing we want to make sure that the temperature in the cooking chamber is right.  I try to keep the temp between 220 degrees and 290 degrees.   Due to the long cooking time required, means that you will need to add more coals to the fire box.  The best thing for that job is a coal starter or chimney.   This way you'll be adding hot coals to the fire instead of ones that have to heat up. You will also add more wood chunks or chips at this time.

Below you will see the effects of the smoke on the meat after just 4 hours, and I have just turned the meat for the second time.

After second turning at four hours of cooking.  one third of a loinLittle closer

Of course after all this work, and being around all that heat of the coals, wood and the good ole' Southern Sun. A person is going to get a little hungry and thirsty.  This is where the cold beer and the Boiled Peanuts come in. I'm not promoting beer, it could be a nice big ole' glass of sweet tea or lemon-aide, a mint julep wouldn't be too bad either .  Of course there is always the Coco, Pepsi or RC (Royal Crown) Cola's and you can put some dry roasted peanuts in the bottle.

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