An 11 lb. pork loin 12 people for dinner homemade Ravioli as the second main dish. I need to tap into the substantial BGE forum brain trust for suggestions, corrections or additions. I would like to grill it whole, I'm thinking to marinade or brine it and grill with rosemary sprigs for smoke, slow at first to an internal of about 145 degrees then remove and rest until egg reaches around 400 then sear. Does this sound like a solid plan or did I miss something?