Pork Loin Results

Bama Fire

As promised, the results:[p]I decided to cook the garlic and basil stuffed pork loin indirect, in a v-rack, over a beer filled drip pan. This all sat on top of a ceramic pizza stone. I used soaked pecan wood chips with a dome temp of 355 -- couldn't ever seem to hit 350 -- 345 was easy, as was 355. Oh, well.[p]the loin smoked for about two hours. I removed it from the egg when the temp hit 156 and let it sit on the counter for 5 or ten minutes before carving. If you love non-spicy, garlic flavor, it ws GREAT! The next time I use this recipe, I'll add a spicy rub to the outside prior to smoking.[p]Plenty of yummy leftovers coming my way.[p]Thanks for eveyone's help.[p]B~F

sprinter

Bama Fire,[p]Congrats on the pork loin, how did the guests like it? You think that had some garlic flavor in it after you cooked it, wait till you try it as leftovers and the garlic has had some more chance to meld a bit. Whoooooeeeeeeee. Sounds great.[p]Troy

MikeInMdsn

I have done this recipe twice. Both times, the leftovers were actually better! I just sliced and nuked. Either the garlic or the rosemary was a bit too bitter coming off the Egg.[p]