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Rack O' Pork

I know this has been posted about numerous times but I had to share this one. This was, hands down, the best one I've ever done. My son said it even beats Perry's by a good margin. Trimmed and tied. Coated with a brown sugar/Worcestershire mix and encrusted with steak seasoning. Cooked indirect at 300 until 127 IT. Pulled and let it rest until the egg got cranked up to 500+ And the meat was at 140 IT. Then, I seared the heck out of it on all sides., I let it dwell after searing until I hit 149 IT and took it out of the Egg. YUM! imageimageimage
Dave - Austin, TX

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