Trim your pork loin and make sure all the silver skin is gone and any extra hard fat, leave the fat cap on. Pat dry and then place on a wire rack.
Score the fat cap in a cross-hatch technique pattern, and then season generously (all sides) with kosher salt. Combine all of your marinade ingredients into a mixing bowl with the olive oil and mix. Now place your pork loin into a large 1 gallon zip lock bag. Pour your marinade mixture in and mix until your pork loin is completely covered. Place in the fridge for 4-12 hours and let it marinade.
Set up your grill for direct grilling, you are going to sear off the fat cap, bottom and back of the loin. Typically 1-2 mins per side but it all depends on your grill and how hot your charcoal is rolling.
Now set your vents and add your heat deflector so your smoker is rolling at 275 degrees, I like to use lump charcoal and applewood chunks for this smoke show. Set your pork loin on and let it smoke.
Have your melted garlic butter basting goodness ready and baste your pork loin every 15-20 mins, you can even do 30 mins if that’s what you prefer. This is going to add tremendous flavor to your loin and keep it moist for serving.
Let it roll until an internal temp of 145 and remove from the smoker. Now let it rest 8-10 mins and slice n serve.
ENJOY WITH FRIENDS AND FAMILY!
