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Pork Loin

70chevelle70chevelle Posts: 278
edited 8:01AM in EggHead Forum
I found a pork loin in a ziplock bag in my freezer earlier this week. I didn't want it to freezer burn, so I thawed & cooked it last nite. I used some olive oil & used a dry rub of salt, paprika, pepper, brown sugar, cayenne, & Durkee's rib & chicken rub. I fired up the egg, platesetter (legs up) with a drip pan. Got the egg to 350* and put the loin on. When the temp got to 125, I spritzed it with equal parts apple cider vinegar & Sweet Baby Rays, 2x. I pulled it off the grate when the internal hit 147* and let rest before I put it in the fridge. It was 10:30 pm. Although I couldn't put it away without tasting a piece. It seemed a little tough, and had an acrid taste to it. I'm hoping it was just the end piece, but it didn't do much for me. I did throw a few small pieces of hickory in the firebox when I put the loin on, and it cooked for about 1 hour & 20 minutes to get to temp. Any ideas?

Comments

  • Was the lump going good? No smoke before putting in the hickory?
  • DatilpepperBBQ wrote:
    Was the lump going good? No smoke before putting in the hickory?

    Honestly, it was dark while I was cooking, but I didn't vary from my normal procedure. I warmed up the egg with the platesetter installed and let it come up to temp. Once I had it levelized @ 350*, which took about 1/2 hour or so, I put the loin on.
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