Berkshire 5lb Stuffed Loin Advice needed.

EggHead Recruit

Need some advice on how to properly execute a alb stuffed Berkshire loin. Because this is for 6 people and it is a special occasion I want to do this right.   I am using a boneless roast with the stuffing recipe found here:

http://www.slapyodaddybbq.com/2014/04/barbecued-spiral-stuffed-pork-loin-w-bratwurst-apples-and-walnuts/

First Question - With Berkshire should I leave as is or should i brine or marinade?

Secondly, I am looking for an savory herb flavor for the outside that will compliment the inside.  Also, I would really appreciate some cooking technique advice.  Do I roast/direct/indirect/smoke?  I am armed with a new Thermoworks Smoke Thermometer to provide the extra insurance.  

Thanks in advance

bgebrent

You ask many questions grasshopper!  Welcome.  My 2 cents which is the value of my advice.  I would brine the loin, recipes abound, for 24 hours.  Garlic, Rosemary and thyme paste with S&P on the outside.
Roast indirect to IT of 140-145'. Rest 10-15' .  Then slice and serve.

EggHead Recruit

bgebrent said:

You ask many questions grasshopper!  Welcome.  My 2 cents which is the value of my advice.  I would brine the loin, recipes abound, for 24 hours.  Garlic, Rosemary and thyme paste with S&P on the outside.
Roast indirect to IT of 140-145'. Rest 10-15' .  Then slice and serve.

I'd like to think that the best sign of intelligence is not based upon what one says but what one asks.....currently that serves me well since I am the one asking questions.  At least that's how I lie to myself.

Any suggestions on time and temp?  I am also coordinating a bunch of oven roasted sides and sous vide as well so timing is of the essence.

Finally, would you set up a fluid/drip pan.  I was thinking of putting some reisling in with fesh herbs...  I can also do a V rack in a cast iron if needed

bgebrent

Skip the fluid in the drip pan on the egg.  Go straight indirect with a dry drip pan. Run your rig at 375-400 and take your roast to 140 degrees IT.  Let it rest 10-20 minutes then slice and enjoy.

nolaegghead

I would cook it indirect low and slow.  225-250F to 140F internal.  It will be done under 2 hours.

lousubcap

Regardless of the cook process, make sure you air-gap any drip pan off your heat deflector.  You can use washers, small balls of foil, some nuts etc to keep any drippings from burning.  FWIW-
Edit:  Welcome aboard and enjoy the journey.