Boneless Pork Loin on BGE

Chris

Hello,[p]Over the weekend I purchased a five pound boneless pork loin (on sale at Kroger in Houston for $1.79 lb.)and I intend to use part of it for my husband to cook on the BGE next weekend. Since it's only the two of us would cutting off two pounds be large enough for doing on the egg?[p]Any suggestions about rubs, timing, etc. greatly appreciated.[p]Pearland Chris

Wise One

Chris, two pounds would be a good size to do on the egg. Th eonly problem youget is that it is really too small to stuff. However, just rubbed and cooked, it will be excellent. Incidentally, my wife and I have started slicing the pork loin into 1" slices, individually wrap in foil (she has yet to succomb to my pleas for a vacuum packager), freeze and then pull out two when we want some excellent pork. It's certainly a good alternative to pork chops and really come out great.

nikkig

Chris,
I just did a little one last night. It was between 2 and three pounds. I went the simple route and just seasoned with Butt Rub and smoked with cherry at 350 for about 1.5 hours...until the temp was 145 internal. This was probly one of the best we have had in awhile. [p]Another way we like is to cut finger sized holes in it, stuff them with garlic and chunks of romano cheese. Season it well, wrap in bacon, season again and cook at 350 until 145 internal. [p]As far as rubs go our favorites for pork (in no particular order) are Dizzy Pig Coarse Grind, Butt Rub, Dizzy Pig Raging River, and Gilded Splinters. [p]~nikki