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Pork Loin Roast

SuperDaveSuperDave Posts: 319
edited 8:54AM in EggHead Forum
I've got a 3 lb. pork loing roast rubbed down with teryaki marinade, ginger, lime and some Penzeys Ozark seasoning with a little turbinado sugar on the top to caramalize. I'm cooking at 350/375º dome currently with some Billy Bones lump.[p]How long should this go?[p] The Billy Bones is all fresh in a just cleaned out egg, (large) and burning quite hot and fast. This is the cleanest burning lump I've ever used. No smoke whatsoever, with a pleasant smell.
What temp do I want to pull the Roast?
Thanks Eggers!
SuperDave

Comments

  • Nature BoyNature Boy Posts: 8,439
    SuperDave ,
    You did not mention direct or indirect. I like them direct, but am guessing you mean indirect since you mentioned 375. I am guessin maybe an hour tops. Keep your eye on it. 140 internal, and a good rest and you'll be in biz.[p]Have a blast!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SuperDaveSuperDave Posts: 319
    Nature Boy,
    Hi Chris... forgot about the particulars! Indirect over platesetter and drip pan with apple juice and some Dizzy Pig Tsunami Spin in it. (trying something different).... been on about 40 minutes and it's 135º internal.
    I usually do them indirect, but this is a little bigger than I usually get (roast) and thought it might cook too fast on the outside and be rubber in the middle! Eeekkk![p] Thanks for the advice, Them vittles is smellin' good already! Wish you could come down and hep!
    Bye the way, I emailed you about the Raising The Steaks, did you get my mail?
    Thanks,
    David

  • Nature BoyNature Boy Posts: 8,439
    SuperDave,
    I thought I remembered seeing and responding to your email, but looking back through I don't see it. I am still several days behind on quite a few emails. Still scrambling to get caught up so I can get the new rubs market ready. I can say for sure that it will be sometime this summer. Well....almost for sure! LOL.[p]How was the Loin??
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SuperDaveSuperDave Posts: 319
    Nature Boy,[p]It was the best! Fork tender, juicy and delicious. I didn't use any wood on the fire, just the billy bones lump and it was great. Just a slight hint of smoke. Nice golden brown color with just enough caramelization. The ginger and teryaki marinade worked great together, and the Tsunami Spin in the apple juice came through as well.
    I had to cut a big chunk off and stash it in the fridge for a midnight snack, otherwise I'd have missed out completely! I'm really enjoying your rubs![p]Thanks!

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