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Rosemary and Garlic Smoked Pork Roast

4 cups apple or hickory wood chips
2- to 3-pound boneless pork top loin roast
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon pepper
1/4 teaspoon salt
4 sprigs fresh rosemary
1/2 of a lemon or lime

At least 1 hour before grilling, soak wood chips in enough water to cover. Trim fat from meat.

For rub, in a bowl combine the snipped rosemary, the oil, garlic, pepper and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat. Drain wood chips. 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. Sprinkle half of the wood chips over the coals. Sprinkle rosemary sprigs over wood chips. Place meat on grill rack over drip pan. Cover and grill for 1 to 11/4 hours or until meat thermometer registers 155 degrees. Add the remaining wood chips halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan.)

Remove meat from grill. Squeeze the juice from the half lemon or lime over the meat. Cover meat with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees during standing.) Makes 8 to 10 servings.

Tester's note: Here's how we accessorized this recipe: We did not insert a meat thermometer, preferring to use our new, electronic thermometer instead. We also cooked the roast on a rotisserie, following the directions that came with ours, with a foil bowl of wood chips set directly on the fire.

"The New Grilling Book" by Better Homes and Gardens

Thursday, May 25, 2000

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