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I've had my large BGE a little over a month and have been successful with everything I have tried. Was fearful to tackle a pork loin because my past experiences cooking loin has been that they are so very dry, but I was brave and in the end was glad that I tackled the beast.
The prep: I gave the 4 pound loin a slathering with yellow mustard and olive oil then coated all sides with a sprinkling of Lowrey's season salt, onion powder, garlic powder, and celery salt. This is the combination that my grandmother used on baby back ribs way back in 1953 before it was cool to use rubs and smoke ribs on a home rig. Thanks, DBC!
The rigging: Set up the Egg for indirect cook with the plate setter legs up. I used BGE charcoal and tossed in a few hickory chunks right before I put the loin on. I put the loin in my V-Rack and set the V-rack in a drip pan and the drip pan on the grate. I was targeting 300 degrees, but it actually started out a little below that.
The cook: The first 30 minutes the temp worked its way from 250 up to 300 degrees, after that it held steady at 300. I inserted a temperature probe after about an hour and after a total cooking time of almost 2 hours the loin reached 158 degrees. We were anxious for dinner, so I plucked the loin from the Egg at that time. It rested for 10 to 15 while the rest of the meal was prepped.
The result: Delicious! The loin was wonderfully juicy and it had a nice pink smoke ring about a third of an inch in from the exterior. I took pictures to share, but can't figure out how to size them appropriately.
I can't wait until Pork Loins are on sale again!