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BGE Pork Loin

Unknown
Unknown
edited November -0001 in EggHead Forum
Hey Egg lovers, looking for suggestions on cooking a 9 lbb pork loin. I cut the loin in half and put in a salt brine for 12 hrs, then put on a dry rub for flavor. Just wondering about the cooking method, I was wondering about serring it at high temps to help hold in the moisture or is it best to just cook indirect over a drip pan?[p]JS
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Comments

  • Crab leg
    Crab leg Posts: 291
    JSailer,
    You are well on your way to a great pork loin after brining and rubbing. I would wrap it in bacon and cook it direct on a raised grid if you can at about 325* until 145* internal. This will take about 1 to 1/2 hour to cook.
    Seth
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