Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork loin (not pork tenderloin!)

csr
csr Posts: 27
edited November -1 in EggHead Forum
Even though I'm a newbie as an Egghead, this got rave reviews amongst my wife, kids, and co-workers from one of my first adventures into smoking on my Egg, or "Eggy," as I have named him. Yeah, it's a lame name, but that's the way it's going to be.

7.5 lb pork loin
ground sea salt
ground black peppercorn
paprika
beer
4 medium size hickory chunks
BBQ sauce of your taste (yes, I'm a Texan)

Season the loin with salt, pepper, and paprika on both sides. Marinate in beer overnight, then turn the next morning for about two/three hours.

Smoke/cook on a V-rack indirect heat using the plate setter between 225-250 degrees until the internal temp of the meat reaches 150 degrees. It will take about 3 hours. When done, slap on the BBQ sauce and let cook for about two minutes per side.

Hope to one day bring you pics of this, but for now, enjoy!

CSR
· Share on FacebookShare on Twitter

Categories