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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Really need advice for my firstPork Loin(top)

LarrymacLarrymac Posts: 92
edited January 2013 in EggHead Forum
Only my 3rd meal on the BGE
First hamburgers, then beer chicken.
Now this pork loin,
It's 5.8 #-- I assume I will keep butchers string on during the cooking?

Suggestions for marinade?
Rub? I have several of the DP rubs.
Getting late tonite so I need to get on it.
Dinner is at 6 tomorrow so when do I need to put it on? BIL says to sear or brown it , take off fire, bring temp down and cook it low. Should I cook at 250?
What internal temp should I shoot for?With this in mind is there a ball park time I can expect or is it totally just internal temp?if i get to the internal temp say 2 hours before dinner, what do I do then?

Any advice, experience recommendations and knowledge of any possible pitfalls is greatly appreciated .

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