Boneless Pork Loin Help

Braddog

I've got a 5lb. boneless pork loin and I'm looking for a little advice. Should I do this direct or indirect? Temps? Time?[p]Thanks in advance for the help,[p]Braddog

Matt

Braddog,[p]I have had exceptional luck with pork loins on my Egg. Typically, I will do them indirect somewhere in the 250-300 range, but I have also done them direct on a raised grid. Use whatever wood you like for pork to season the meat.[p]I typically pull around 140-142 and let carryover get me into the safe zone (147+). Let it rest for 30 minutes or so before carving. You can cut great chops from this cut once it's cooked, but my favorite way to eat it is thin sliced on crusty rolls with homemade red chile mayo, pear mustard, and lime-pickled red onions.[p]If you're not already brining this thing for tonight, I'd start now.[p]Matt

Braddog

Matt,[p]Thanks for the note. How long do you typically cook these to get to 140ish?[p]I've already got it oiled and rubbed and waiting for the pit. I'm just trying to figure out when to fire the egg for dinner at 6:00 or so.[p]Thanks,[p]Braddog

Matt

Braddog,[p]Honestly, I've never timed it (the method is pretty foolproof if you just go by temp) but I would guess somewhere in the 2-3 hour range, depending on your fire.[p]Matt