Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, 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: 77
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 .

Comments

Sign In or Register to comment.