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Smoked Pork Loin

EggSmokeVa
EggSmokeVa Posts: 378
in EggHead Forum
Smoked a 4lb Pork Loin today... first time trying this cut of meat in the egg and it has definitely solidified itself in the rotation.

i marinated it in some red wine (Malbec), Stubbs garlic and herb marinade, and Moore's marinade with some bay leaves and fresh herbs and garlic - marinated overnight 

Set the egg to 350 degrees indirect - rubbed the Loin with Brazilian Steak House Rub (this is excellent.. from mccormicks)

pulled it at 145 degrees and served with asparagus and grilled corn


Large BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on

RVA -> Chesapeake Va
Professional Drinker & Home Cook
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