Pork Loin Roast Suggestion

Big Daddy - OCT

Evening fellow eggers,[p]I've been thawing a pork loin roast for the past couple of day and I got it out tonight to get it prepared. I cut off a few chops to serve up for the kids but I'm really craving slices off the cooked roast and a good batch of pork gravy. I covered what was left of the roast with a little yellow mustard, Raging River, and some Turbinado sugar. [p]She's wrapped up in foil but now I'm wondering if maybe I should inject it with something? Last time I filleted out the roast and stuffed it but I didn't have time for that. Also, I can't remember what dome/grid temperature to use or what internal temperature to pull it off (150?)[p]I know that's a lot of questions but any help would be appreciated.[p]Bruce

Big Daddy - OCT

I just saw Mikeb's post a few slots down so that answeres several of my questions.[p]Bruce

mikeb6109

BigDaddy - OCT,
i just cooked a 10 lbs one last night!! i was delicious....what i did was rubbed it with some raging river ,raw sugar, and club house pork rub and i was not skimpy on the rubs!!! cooked at 325 dome temp. after 40 minutes i turned it and added lots and lots of lady diana sauce( a whole bottle to be exact)half on one side then half on the other.i pulled it a 150 internal temp and let it rest for 30 minutes uncovered on the counter! i was going to pull it at 142 like i do my tenderloin but hasitated cause of the size and i did not regret it! i even think i could a=have went to 155 before pulling it off to get more of a crust! but hell it was my first one and it tunred out great!!!

Big Daddy - OCT

mikeb6109,
Thanks Mike...it should go on tonight so I'll try to post some pictures when I'm done.