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First loin

cfuller3cfuller3 Posts: 33
Just tickled still with the results the Egg keeps turning out.  I had a package of dry rub that says it can be used for either dry, or mixed with various liquids for a marinade.  I elected the dry rub after a slathering of spicy brown mustard, just to try the first loin.  Got things heated up to the 330-350 range and put it on, pulled it at 152 and let it rest, blanketed in AF.......  Had neighbors over for the 'try'.....  Nice job Egg, nice job.
Portsmouth, VA.  LBGE.  Missed all this fun till now.   Update: Minimax added to arsenal. Hint, don't take off camping for a month after getting a LBGE, and leave it home, it'll cost you plenty.


  • MeTedMeTed Posts: 800
    Beautiful, just beautiful, one of my favorites. Great sammys for tomorrow.
    Belleville, Michigan

    Just burnin lump in Sumpter
  • Looks good. 

    Blanketed in foil it will continue to cook. If you like it rarer, try pulling at 135-140 and letting it rest uncovered. The BGE retains more moisture than metal cookers, but you'll have even more if you let it cool a bit before cutting it. 

    You 'll be eating pink pork in no time!

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