I got this recipe idea from Triple D. I think the link was posted in the forum not too long ago.
The chef won 3rd place in Memphis in May with this recipe.
I injected a 5lb pork with a mixture of strained Italian dressing and apple juice with some rub added and let it sit overnight. The next morning, I coated the meat with a 60/40 mustard/beer mixture, added rub, S&P and the leftover goobers from the Italian dressing.
Cooked indirect at 220 - 240 for about 8 hours. Internal was about 190. Would have liked to have gone a little longer, but I was running late as it was.
Stinking delicious! Added some BBQ sauce, coleslaw, and served on a bun. Side of roasted brussel sprouts.
This was complete redemption for the miscue on the citrus zested pork tenderloin.
XL and Medium BGE. Dallas, Texas.