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First real cook...pork loin

Ok, so wings were the first thing but this is more involved. 

I did a search and found a post (lost it now) and followed his Youtube of his cook (he goes by Hungry Hussy on youtube). https://youtu.be/kP-N8DXfMTs

Seasoning: Yellow mustard for slather 2 - 3 tablespoons Lowry season salt 2 tablespoons brown sugar 1-2 teaspoons garlic powder 1-2 teaspoons onion powder 1-2 teaspoons kosher salt 1 tablespoon Woodford reserve smoked pepper and lemon peel (if you don't have this, no biggie, just use pepper) Peach Glaze - 1/2 cup peach preserves 2 tablespoons dijon mustard 1 teaspoon onion powder 1 teaspoon garlic powder

And following @danhoo's post here: https://eggheadforum.com/discussion/1228676/thoughts-on-pork-tenderloin
"I"ve been cooking indirect at 250F (grate) 275 dome until internal reaches 130F.

when it hits 130F, I pull it off, remove the platesetter and finish (briefly) direct.  maybe 5 to 10 mins total with glaze on it. Internal is about 140 when I pull it and let it rest before carving."

So I just put it on the egg