-
-
My review
Rosemary and Garlic Smoked Pork Roast
58k
Reynolds Kitchens®
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 221Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
- 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(R) Aluminum Foil; let stand for 10 minutes before carving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 812 Ratings
-
-
-
-
-
Most helpful positive review
7/20/2016
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 le...
Most helpful critical review
6/26/2018
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.
Most helpful
Most positive
Least positive
Newest
7/20/2016
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 le...
9/27/2015
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 ...
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.
6/26/2018
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.
6/8/2017
This was simply amazing. The flavor was to die for. We will be making this again.
6/2/2017
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 bi...
9/7/2015
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.