Fathers Day Newbie HELP

Unknown

I'm a fairly recent newbie with my big green buddie. Done steaks, chops, burgers on it. Today I'll be hosting a family gathering. I went to Sam's Club and picked up a boneless pork loin, 9 pounder, cut in two chunks so it will fit (and also to use two separate rubs). I've smoked these on a traditional water smoker before, and it took close to 6 hours. Any suggestions on temperature to use for the Egg, and how long approximately it will take. Of course I don't have much time to figger this out.[p]Thanks for the support![p]

Gfw

<p />MNMacQ, The last one that I made I did at a dome temp of 350 degrees - I put it on at 4:30 and it was done just prior to 6:30 - I took it off at an internal temp of 160 - sonme will tell you that it can come off a little sooner.[p]Good luck!

[ul][li]Gfw's BBQ[/ul]

djm5x9

MNMacQ:[p]Just want to second Gfw's cooking suggestion. I tend to pull mine at an internal of 155*. Longer, slower cooks produce shoe leather for this lean cut . . .

Dr. Chicken

MNMacQ,
You've heard from two of the "Eggsperts"! If Tim M or Nature Boy jump in there, you'll have a 'forum' of eggspertise to draw from. Seriously, any of the four will show you how to do a porkloin to puuuurrrrrfection! So will a lot of others here on the forum. Follow their advise and your famioly will think you are the expert![p]Good luck! Dr. Chicken