Uneven cooking of Stuffed Pork Loin!!

Big Murth

Did a 5lb. pork loin yesterday, which went on the Egg looking like a Dagwood sandwich on steroids. My filling was literally, pouring out the sides but I cinched her up with butcher twine and popped it all on the Egg in this fashion: plate setter inverted atop fire-ring, and then the meat on a v-rack suspended above a drip pan which sat "inside the legs" of the inverted setter. Although I had a couple of swings above 400 briefly, it was all pulled off after about 2.5 hours at an average of 300-325. I found the top half of the loin to be almost well done, that is, a little whiter and drier than the bottom half, which was a very light and succulent pink. Although a different filling of my own concoction, would that have made a difference from the more uniform results I got from Mr. Toad's Pork Loin some months ago? Was my positioning inside of the Egg a factor? Should I have it sitting down lower away from the dome area?
Kept it more steady at a controlled 300 max?
Love to hear your ideas and thoughts. and Thanks!
Big Murth
p.s. Nonetheless, it came out great, and I'm putting together a concise ingredients list, and will post to "Submitted Recipes" soon.

Unknown

Big Murth,[p]I did the same loin two weeks ago. Used the same setup as you described. I did use my own stuffing as well and also put the loin in a Jim Beam marinade for the night. I kept the egg at a constant 300. I did put the probe in on the lower half of the loin. My came out white all around. I think I had it on the egg for more than 2.5 hours. Seems it was around 3 to 3.5. Not sure if this helps, but mine turned out great and everyone said it was a keeper. [p]Omaha Mark

Marvin

Big Murth,
I've done this recipe a few times, and I have rotated the loin on the flat grill 2-3 times during the cook instead of using a V-rack. I take it off at 160: always good and very slightly pink.
Regards,
Marvin