Bone In Pork Loin Help

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Got a 5 1/2 lb bone in pork loin. Is it worth the effort to do a brine? Or should I just cook indirect until 150? Plan on using Apple and Hickory chunks.

Unknown

Jeshaw,[p]Here is one way. I like to pull between 140-145 as it will pick up 3-5F while resting and i like medium pork. Seasons Greetings![p]Pork, Roast, Bone-In
[p]INGREDIENTS:
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1 6 1/2 Lbs Pork Roast, Bone-In
Seasoning
6-8 Tbs Minced Garlic
6-8 Tbs Black Pepper, Fresh Ground
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TIME
5:00 PM 48°F (int) 350°F Dome
6:15 PM 83°F (int) 350°F Dome
6:30 PM 99°F (int) 350°F Dome
7:00 PM 126°F (int) 350°F Dome
7:40 PM 144°F (int) 350°F Dome
Rested 30-45 minutes




Preparation
1 Have the butcher cut between the bones and remove the chine bone so that you can cut individual chops w/bone for serving. Placed seasonings between the bones and on the top, placed in refrigerator for 5 hours, overnight would have been ok. . Let sit about 1 hour out of the refrigerator, to warm up.
Cooking
1 Pecan wood chips for smoke about 1/2 handful, dry.
2 Used my Large BGE and set it up for indirect, 350°F with a drip pan and some water under the roast. Placed the roast, bone side down, directly on top of the grate and cooked for apprx 2 hours and 30 minutes. The goal was 145°F internal. Pulled and let sit for 30-45 minutes.
3 Served with steamed broccoli, corn on the cob, salad and rice and gravy.


Servings: 8
Preparation time: 1 hour
Cooking time: 2 hours and 30 minutes
Ready in: 3 hours

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 04/21/07


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