Butterflied pork loin, stuffed with sliced dill pickles, pepperoni and Swiss cheese.
This looks fantastic may I ask what internal temp did you cook this to and what was your pit temp? I wanna try this tonight thanks. [emoji1374]
Sent from my iPhone using Weber Kettle Club
I used 2/3 of chimney of lit charcoal in a 26er. Seared the stuffed loin and then indirect for about 35-40 minutes to an IT of 142/143.
I’m not sure what the pit temp was, if I had to guess I’d say 325-350. Top and bottom vents open.
Lite charcoal was dumped into a SnS.
Cheers