In this Barbecue Addition: Bobby’s Basics, Bobby Flay puts an Italian-style twist on grilled pork loin with his smokin' tips. First make a honey rosemary brine. Make sure to brine cook before adding the pork, so as to not let the meat boil. Let it sit over-night. To prep smoker, add wood chip over coals. Add oil to pork. Put meat in Smoker for approximately 1 hour 20 minutes. To cook quicker, open vents. The pork will be juicy. Add an Agrodulce glaze, then they are ready to eat.