Spoon the chopped herbs mixture* onto the top of the pork loin..
*the chopped herbs mixture is 1 TBS of parley, 1 TBS of chives and ½ TBS of dill.
Massage the rub, oil and chopped herbs together and spread the mixture all over the pork loin.
All done.. aren't they beautiful!
Place the prepared pork loins into gallon sized zip top bags and place into the fridge overnight or for at least 4 hours.
The next morning, remove the three pork loin pieces from the fridge and from the zip top bags so we can tie them up.
Tie them Up
Why tie them up? So glad you asked!
You will notice that roasts like this love to flatten out and get sort of oval shaped. Tying them up brings the roasts back to round which promotes more even cooking and better looking pieces of meat.
I use a basic butchers knot using cooking twine and I am not prepared to teach that in this recipe but just know that you can look this up on youtube and find many videos on how to do it.
If you don't care to do it like the professionals, you can simply cut multiple pieces of string and tie basic knots.
Place the tied up pork loins on a Weber grill pan or a Bradley rack.
Smoke the Meat
Preheat the smoker to 225-240°F using indirect heat. If the smoker uses a water pan, fill it with water.
When the smoker is ready, place the pan of pork loins onto the smoker grate. You can also just place the pork loins directly onto the smoker grate.
Use cherry wood or whatever smoking wood you have available to keep the smoke going for at least 2 hours. It is ok to keep the smoke going for the entire cooking time if you like. The smoke should be light and there should be plenty of airflow into and out of the smoker, especially for charcoal and/or wood smokers.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.