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Direct or Indirect

Jerome PooleJerome Poole Posts: 44
edited 9:51PM in EggHead Forum
I am going to cook 3 full pork loins on my BGE. I have already put rub on these and they are in the refrigerator. Would like some feedback from people who have had success cooking pork loins. Is it better to cook these direct or indirect and if you cook these direct, won't the fat cause a flame up while they are cooking? I realize they will need to be turned. What would be a good temperature either way. Thanking you in advance for the advice.
Jerome

Comments

  • sprintersprinter Posts: 1,188
    Jerome,[p]I always cook my loins direct on a raised grid. It puts a nice char on the outside that I like. I turn mine every 20 or so minutes, typically cooking them 60-80 minutes total. Good luck with the cook.[p]Troy
  • Jerome,
    I like to get a good T-Rex sear on them and then let them rest. After they rest I put them on a raised grid at 350 dome until a internal temp of 145 deg. The person to see regarding pork loins is "Lawn Ranger" he seems to be the guru of the loins. Do a search for Lawn Ranger in the archieves as he has some really tasty recipes for pork loins.

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