Pork Loin Roast with Dizzy Pig Crust

Directions

1. Rinse the meat if you prefer, pat dry.
2. Trim any funky looking protrusions and silver skin from roast.
3. Rub some oil all around the meat. This is not a necessary step, but it helps the rub adhere and melt.
4. Give it a good coating of rub. I used a mix of Dizzy Dust and Jamaican Firewalk for this cook. Try Dizzy Dust for a traditional barbecue flavor, or Raging River for a sweet and savory treat. If you’re adventurous, Jamaican Firewalk will spice things up or Mediterranean-ish will give you a wonderful herb flavor!
5. If desired, wrap some bacon around the roast. I decided on a partial bacon wrap, so that some of the pork would have crust on it too. I think 3 pieces of bacon did the trick. A few toothpicks held everything in place nicely.
6. Dust the bacon with another dose of rub.
7. Prepare your cooker for indirect at 350°F, or direct at 300°F. Unlike a pork shoulder or ribs, a loin does better with higher temps, like oven roasting temps. Cooking indirect at 350°F is one good way to cook them, but here I opted for 300°F direct over the coals. It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.
8. Place roast on cooker.
9. After 45 minutes the roasts looked great, and were not far from being done.
10. It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.
11. Served up with Grilled Potatoes, this was a meal to remember.
12. It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.