Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Just smoked my first Pork Loin Roast on the BGE and it came out a little tough . Rub consisted of brown sugar, white sugar, salt, paprika, cumin , chili powder. Cooked at 275-300 degrees for 3 hours. Any Suggestions??