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Author Topic: Question on rotisserie pork loin  (Read 670 times)

EricD

  • WKC Brave
  • Posts: 223
Re: Question on rotisserie pork loin
« Reply #15 on: May 11, 2017, 04:59:25 AM »
Did the tenderloin!  used the small 18" and 3/4 full chimney of lump. Forgot to add wood chips.

25 minutes later... IT 142

It came out great!  rubbed with kosher salt and fresh cracked black pepper. 
22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

EricD

  • WKC Brave
  • Posts: 223
Re: Question on rotisserie pork loin
« Reply #16 on: May 11, 2017, 05:10:13 AM »
I should re-phrase that...the IT was 142 when I pulled it off.  It rested on the counter for a while (too long) while I waited for the applesauce to finish.
I didn't re-check the temp after I cut it, but it was over 150.
22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

stev

  • Smokey Joe
  • Posts: 80
Re: Question on rotisserie pork loin
« Reply #17 on: May 11, 2017, 06:27:56 AM »
Now I'm hungry!