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Pork Loin the EGG

DMurfDMurf Posts: 481
edited February 2012 in EggHead Forum
Just put a pork loin roast on the egg. Byrons Butt Rub and some Hickory chips. Planning to cook to about 145 then pull of and rest, should end up at about 155 when I slice it. 

5.69 pounds from Sams Club Top Loin Roast
image

If there are no photos it didn't happen...

More photos to come later.

David
BBQ since 2010 - Oh my, what I was missing.
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Comments

  • DMurfDMurf Posts: 481
    Loin is off the grill and resting...
    image

    Sliced up ready to plate...
    image
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • bhuggbhugg Posts: 184
    Looks darn tasty. Well done.
    Large BGE Dallas, TX
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  • Sy71Sy71 Posts: 20
    Looks great, how long did it take?
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  • BOWHUNRBOWHUNR Posts: 1,447
    Beautiful!!  Well done David!!

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • DMurfDMurf Posts: 481
    @ Sy71 Probably a couple of hours at 300. Really don't know as I use a remote temp probe and cooked to 147 then let rest for about 15 min. 

    It is very tasty, and the best part is that it is still as juicy and tender today as last night. I see some sandwiches in my future...
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • MickeyMickey Posts: 16,412
    WOW... nice cook man
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • cazzycazzy Posts: 7,923
    Looks delish!!  Good work!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
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