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I'm new at the BGE and I need help with doing a 5lb boneless pork loin. The questions I have are as follows:
Do I cook indirect or direct?
What dome temp?
What internal meat temp?
What is the preferred method of prep, i. e. rubs.
With this size piece of meat I expect it will take some time to complete.
Thanks you all for your support I have learned a great deal from this forum.