Advice for 2lb Pork Loin

Dillonjm

Hello everyone! This is my first post but I have been lurking for a bit. I am new Big Green Egg owner and have a few cooks under my belt. I will post pictures of an earlier cook later.

I am cooking a 2lb pork loin tonight and not looking to do anything too fancy. I would like to try indirect (with plate setter), 225-275 temp, dip pan with apple juice, apple wood chips. I will be using the Dizzy Pig Coffee infused rub on it. I would like to pull it at 140-145 and then direct sear it.

How long should that take? Also, should I wrap the pork at all? Any other suggestions? Anything else I am missing?

 I will take pictures before and after.

Grillin_beers

I'm a pretty big fan of cooking them at 400 raised direct. I put a chunk of pecan on for a good smoke flavor and use various rubs at different times. I would say at 225 it will take a long time to get to temp.... Maybe try 325 indirect then bump up the temp to 500-550 for a quick sear direct.... Just an idea.

shtgunal3

I've always done them indirect. I go about 350. I also use pecan. Usually takes somewhere around 20 minutes a pound give or take. I don't worry about searing either. Maybe I should try it sometime.

Dillonjm

The pork loin came out pretty good. The girls seemed to really enjoy it. It was juicy and had lots of flavor. I had to alter the temperature a bit since a big storm was coming in so I started in the 250-275 range and then upped it to 325-350. I pulled it at 145 and seared it for a few mins to let the small chicken breasts finish cooking.