Covering meat with aluminum foil after removing from the grill 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.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.

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  • Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.

  • For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "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 of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.

  • For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.

  • Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

Nutrition Facts

221 calories; protein 23.1g 46% DV; carbohydrates 1.5g 1% DV; fat 13.2g 20% DV; cholesterol 67.3mg 22% DV; sodium 113.8mg 5% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2016
This recipe turned out better than I anticipated. I did have to substitute Thyme for Rosemary but the results were amazing! I had a small gathering and made 2 2 1/2 pound pork roasts. No leftovers it was that good! I used Kingsford hickory briquettes on my Weber grill and cooked it low and slow. There was a beautiful smoke ring on the roast and I couldn't believe that I made such a wonderful meal. The food was gone so fast I didn't get a picture sorry. I'll get one next time this is definitely my go to pork roast recipe! Read More
(5)

Most helpful critical review

Rating: 3 stars
06/27/2018
Usually I like to marinate pork in Italian dressing or a Teryaki based marinade. I think I'll stick with that. This recipe lacked any zing. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/20/2016
This recipe turned out better than I anticipated. I did have to substitute Thyme for Rosemary but the results were amazing! I had a small gathering and made 2 2 1/2 pound pork roasts. No leftovers it was that good! I used Kingsford hickory briquettes on my Weber grill and cooked it low and slow. There was a beautiful smoke ring on the roast and I couldn't believe that I made such a wonderful meal. The food was gone so fast I didn't get a picture sorry. I'll get one next time this is definitely my go to pork roast recipe! Read More
(5)
Rating: 5 stars
09/27/2015
Absolutely wonderful recipe. Just what I was looking. I took it off the grill right when it reached 155 degrees. It was moist and wonderfully tasty. I didn't have fresh rosemary so I had to use dried. I added a couple of tablespoons to the wood chips while I was soaking them and it worked out ok. The aroma of the smoke with applewood chips and rosemary made our mouths water! It was good the way it was but next time I'm going to remember to have some fresh rosemary around! Read More
(3)
Rating: 3 stars
08/19/2017
Flavor was bland...will not make this again. Read More
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Rating: 3 stars
06/27/2018
Usually I like to marinate pork in Italian dressing or a Teryaki based marinade. I think I'll stick with that. This recipe lacked any zing. Read More
Rating: 4 stars
06/03/2017
This was a simple easy to make recipe that made a really tasty pork roast. The thyme sprigs on the charcoal added a very nice herb flavor. I added a bit too much charcoal so it dried out a bit. To compensate I warmed a sauce of olive oil orange juice a little white vinegar and mint leaves. The sauce helped make the meat moist and tender. I definitely will use this recipe again. Read More
Rating: 5 stars
06/08/2017
This was simply amazing. The flavor was to die for. We will be making this again. Read More
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Rating: 5 stars
05/18/2018
Excellent! Made a whole bunch to freeze and use later! Wrapped them in foil and put them in a smoker with no wood only the seasoned smoker flavor. Read More
Rating: 5 stars
12/27/2018
Just great! Prepared exactly per directions but more salt. (Personal taste). It was tender savory and juicy. Will definitely do this again. Read More