rosemary and garlic smoked pork roast

Pork

Rosemary and Garlic Smoked Pork Roast

This recipe calls for covering the rosemary and garlic smoked pork roast with aluminum foil after removing it from the grill. It keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.

Ingredients

4 cups apple or hickory wood chips
1 (2 ½ pound) boneless pork top loin roast (single loin)
2 tablespoons snipped fresh rosemary
4 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon ground black pepper
¼ teaspoon salt
4 sprigs fresh rosemary
½ lemon or lime
aluminum foil (such as reynolds wrap)

Directions

Soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips.
Trim fat from pork roast. Combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. Insert a meat thermometer into center of roast.
For a charcoal grill: Arrange medium coals around a drip pan; add 1 inch water to drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. Place roast on lightly oiled grill rack over drip pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours. Add remaining wood chips halfway through grilling.
For a gas grill: Preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (Add wood chips and rosemary sprigs according to manufacturer's instructions.) Place roast on a rack in a roasting pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours.
Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving.