cooking a whole pork loin

gorillan

I am cooking a whole pork loin (8lbs.) this weekend and would like to know for how long and at what temp i need to cook it. I am new to the green egg and will probably cook two of them at the same time.

Hoss

Does'nt really matter,just be sure to NOT OVERCOOK them.I would pull at 140 internal temp.NO MoRE than 145. I like to sear direct at 400-450,remove,then finish indirect at 250-300.Best of luck.

2Fategghead

gorillan, Have a good cook and come back if you need more help. You will love them loins and like Hoss said don't over cook them. Tim

thirdeye

Welcome to the neighborhood. I can't say I've ever cooked a whole one, I at least cut them in half. But you should be able to form a semi circle with them and it should work out fine. Anyways I trim them up like the picture above, portion them and usually brine or inject mine.

I start off with a slight sear (mostly for color)with the grate in the normal position, then finish them on a raised grate. I pull them at 135°-140° and rest at least 5 minutes before slicing. Oh yeah, the rib end is my favorite.

Mr. & Mrs Potatohead

You just got a lot of great info. from Hoss and thrideye....Follow that and you're good to go.
REALLY the big thing is to NOT over cook!!
I would only add, that a good rubbing of oil and a spice blend, or even just salt and pepper, with a bit of a resting before the EGG to meld flavors will work wonders.

civil eggineer

I have cooked quit a few in the past. They take around 1.5 hours at 350 dome indirect. I would also chime in and say pull them at 135 internal temp, wrap in foil, and rest 1/2 hour. The carry over heat will bring them to the 140 safe internal temp. Loin that is not over cooked is very tender and delicious. Loin that is slightly over cooked is like eating shoe leather.