Bone-in pork loin - kind of fail

Cookinbob

I picked up a 5 lb bone-in pork roast today to cook for dinner.  Intent was to roll about 325 for 1-1/2 hours or so on the small egg.   I had a small electrical project that ended up taking longer than I expected, was was a little late getting this on, decided to up the temp to 350.  I did go by the maverick grate temp rather than the dome (which was around 400).

I cooked it to an IT of 145, rested for 5 then served.  While it was good, it was not even close to great. The end cuts were on the dry side, and in general it was not as juicy as I expected.  I am guessing I rushed it.  Next time, I will get an earlier start and brine for a few hours, and roast at a lower temp, hopefully with better results.

Any other suggestions?

DMW

It looks good, but I know what you mean on dry pork.

Try pulling it at a lower internal temp. 145* is where you want it when you eat. When cooking at 350* there is enough heat load on the exterior of the meat that it will continue to cook well past your target temp after you pull it off. I would pull around 138* and let it rest for 15 minutes or so. Also, on the small egg with a large cut of meat like that, I would go by dome temp rather than grid. The air temp was 400*, so as soon as it hit 138* I would pull it.