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BBQ Pork Loin

GoodyGoody Posts: 102
edited 5:52AM in EggHead Forum
Did a BBQ pork loin for some family that was over yesterday evening. Injected the pork the night before with some Mojo Marinade I found at Publix, then rubbed it with Butt Rub. Fired up the egg around 11:00 in the morning and let it burn for an hour to settle at 250. Had a handful of hickory and cherry chips mixed in the lump. Put the pork loin on around 12:00 and let it cook at 250 for about 6 hours. Had the loin on the roasting/rib rack setting in a drip pan with 1 bottle of Woodchuck Brew poured in the pan. Pulled the loin of at about 160 - 165, wrapped in foil and placed in cooler while the corn on the cob and the hotdogs for the kiddies cooked. Served with some salad and a few home made sauce concoctions. All loved the meal and there were no left overs. Which I was excited about since that mean everybody really did love it, but kinda disappointing at the same time cause that means I had none to make a sandwich for lunch today. Oh well, guess I will just have to make another!

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All in all the cook went great and tasted great! Could have pulled the loin a little earlier, but it still tasted great and was juicy and tender.

Comments

  • loco_engrloco_engr Posts: 3,673
    It's a good sign when there are no leftovers! :lol:
  • 'Q Bruddah'Q Bruddah Posts: 739
    Goody, It definitely does look right tasty. Since getting the Egg I have become a pork lover and never really prepared it much before. I hate dry pork!!
  • cookn bikercookn biker Posts: 13,407
    Yummy!!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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