I'd been eying pork loins at the supermarket and I finally pulled the trigger on a mid sized one today. I decided to treat it like a large rack of ribs and use some rib rub and sauce I already had on hand and smoke it in the WSM, but only take it to 145 degrees before pulling it to rest.
I gave it some thought while it was cooking and since the temperature probe was in the narrow end, I put the sauce on at 145 degrees and pulled it off and let it rest for an hour at 150, to give some safety margin for the larger end. While it was resting, the performer got fired up for some roast cast iron potatoes.
Finally, when it was all ready, we are.
The rest of the evening was spent sitting around the fire shooting the breeze as the sun went down.
The food and the company were both great and it was the perfect way to finish off the weekend.
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