Bone in pork loin roast suggestions

[Timothy F. Lewis]

Stared into the abyss that is my freezer and didn’t see one of a reasonable size! Looked at the Meijer ad for this week…”Buy one/Get one for $1.00! Decision made!!!
Then went to the farmers market at crack of dawn and got the last of the seasons peaches for cobbler and, some stunning tiny Brussels sprouts! So, this should be a nice dinner!

 

[Timothy F. Lewis]

The “before” pix

 

[JWorden]

This morning I made a simple brine of salt and brown sugar. I let it soak for about 4 hours. I didn't bother cleaning the bones.

I setup my performer with split charcoal baskets with apple and peach wood. I lit too much charcoal so it ran a little hot. I just used the dome thermometer set between the baskets but it said 325-375 the whole time. I put the pork on at 3:30 and took it off when it reached 160. It took just under two hours. I let it rest for 15 minutes and cut it between the bones. It was still juicy when I cut it.

It turned out well. A little dry for my taste but my wife liked it. I had an end piece which explains why mine was a bit dry. Next time I'll try to convince her to stop at 155.

Cutting was a challenge since we didn't want bone shards. She accidentally swallowed a bone/bristle 4 years ago and it got stuck in her throat so naturally she's extra careful.

 

[Timothy F. Lewis]

Just salt and pepper with a bit of pecan for smoke. Basic split basket indirect method just about an hour