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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!






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.


  • 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
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