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1
Prepare your grill for direct and indirect heat by building a fire (wood or a combination of charcoal and wood) on one side of the grill, leaving the other side void.
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2
Place the pork loin on a cutting board or platter and brush all over with the oil.
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3
In a small bowl, stir together the dry rub seasonings.
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4
Apply the dry rub to the meat in an even coating, patting so the rub adheres.
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5
When the cooker reaches 400F, place the pork loin directly over the medium-hot coals.
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6
Cook for 10 minutes on each side to brown.
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7
Move the pork away from the heat, cover the grill, and cook for 70 to 90 minutes or until the porks internal temperature reaches 150F.
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8
Baste with the apple bourbon sauce during the last 10 minutes of cooking.
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9
Let the pork loin rest on a cutting board under tented foil for 10 minutes before slicing.
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10
The internal temperature of most meats, including pork, will spike by at least five degrees after you remove it from the grill.
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11
Let it sit or rest undisturbed on your counter for 10 to 15 minutes.
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12
This rest allows the temperature to equalize and gives the meat fibers time to reabsorb the internal juices.
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13
If you can resist digging in, youll appreciate and enjoy the extra moisture.
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14
Direct and Indirect heat
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15
Hickory and Apple
