Full nine pound pork loin

Bucky Buckshot

I have seen posts about cooking pork tenderloins on the egg. My question is do you cook a full loin the same way as the tenderloin. I am cooking one for a family get-together for Mothers Day. Thanks Bucky

Revolution

Bucky Buckshot,[p]I cook them indirect at 375 to 400 for about 1 and 1/2 hours. (I usually buy mine at Sam's and cut it in half, but I would expect the cook time to be about the same for the full loin).[p]-Charlie

Poorboy

I usually brine mine in a salt water solution, apple cider, maple syrup mixture for about 48 hours, then sear them on the grill direct. Cut the temp down to about 350 dome and cook to an internal temp of 150. At about 130 degrees I apply orange marmalade to one side. At 140 I flip it over and apply the marmalade to the other side. I guess it is good there is never any left. [p]Bob

Bucky Buckshot

Poorboy,
Thanks for the good ideas, I will give it a try. Bucky

Unknown

<p />Bucky Buckshot,
here's about 15 pounds (1 and a half loins) with just coarse dizzy dust and apple and cherry for smoke[p]pull it at 140 internal and it won't be dry[p]