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 .