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Author Topic: Question on rotisserie pork loin  (Read 2866 times)

EricD

  • WKC Brave
  • Posts: 290
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. 
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22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza oven, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

EricD

  • WKC Brave
  • Posts: 290
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.
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22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza oven, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

stev

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  • Posts: 105
Re: Question on rotisserie pork loin
« Reply #17 on: May 11, 2017, 06:27:56 AM »
Now I'm hungry!
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