Boneless Pork Loin

Chris

I'm about to cut up a 5 lb. boneless pork loin into chops and a roast for doing on the Egg. I "think" I've seen recommendations about not doing a pork loin on the Egg that weighs less than 2 lbs.[p]Correct?[p]Chris in Pearland, TX

Mike in MN

Chris,
You could do small pieces, but it just doesn't take very long. I just cooked 2 very nice 3 pounders, and they turned out great.[p]I rubbed with mustard and my variation of JJ's rub, stuffed with about a dozen slivers of fresh sliced garlic and fresh basil leaf, and then allowed them to sit for several hours in the frig. I cooked them direct over a preheated 325 fire with just a little apple and maple for smoke. They cooked for about an hour. I rotated them on a regular basis so they didn't burn. I basted/mopped with a combo of apple juice, Scott's BBQ sauce, garlic rice vinegar, and seasoned hot oil. They were cooked to an internal of 165, which was about 3 degrees too long....not a problem, just that after I pulled them and covered with foil for a short time, the internal climbed to about 170. (Next time I'll go to 162 and then pull)They were juicy, tasty, and there were no leftovers...the group of beer drinkers that "helped" never said a word while they were eating.....imagine that![p]Mike in MN