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Stuffed pork loin

TerrebanditTerrebandit Posts: 1,718
Stuffed pork loin roast. Stuffed with jalapeño, red peppers, pineapple, creme cheese, Gouda cheese, salt, pepper, and BBQ rub. It was a 7 lb roast cooked at 325 indirect to 160 IT. FTC for 45 minutes. Served with cob corn, baked onion, and fresh cut pineapple. imageimageimageimage
Dave - Austin, TX


  • tnbarbqtnbarbq Posts: 248
    Looks great!  Good stuffing idea.
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • TerrebanditTerrebandit Posts: 1,718
    Thanks Scooter
    Dave - Austin, TX
  • Man that looks appetizing.  I have a 7 pounder I need to cook.  What temp and how long did it cook?  What's FTC?
    The problem with a problem is that you don't know it's a problem until it's a problem.
  • 500500 Posts: 2,727

    Double wrap it in HD foil, place it in a cooler just big enough for it and some towels.  Allow to rest until desired eating time.  Allows for the temp to hold and the meat to rest.  Generally used for large cuts like pork butt.  The temp can hold for three hours or more.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • nolaeggheadnolaegghead Posts: 26,693
    Nice cook. 

    I used that technique with boneless chicken thighs the other day, came out delish.

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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • calikingcaliking Posts: 11,123
    Looks like a great meal.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Thanks....I've done the FTC with briskets before but never picked up on the acronym.  I shoulda known!


    Ca C'est Bon Oui

    The problem with a problem is that you don't know it's a problem until it's a problem.
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