I did a 6 lb boneless pork loin this past Sunday on the WSM and it turned out great.
I generally followed the pork loin rib roast directions in the "Cooking Topics" with the orange juice marinade.
I used mostly lump charcoal and no smoke wood with no water pan in and ran hot 300 -350 deg.
It took about 2-1/2 hrs to hit 160 internal.
Nice slightly smokey flavour on the outside and very tender.
I also think that the drippings hitting the coals and smoking up added something to the flavour(It sure smelled good while cooking)
I feel the same way with chicken. There is something extra added when you are directly over coals with the drippings hitting them vs the indirect method.
A dish to keep in mind when you don't have alot of time on your hands.
I have a 6 lb Eye of the Round roast in the freezer. Any suggestions?
I generally followed the pork loin rib roast directions in the "Cooking Topics" with the orange juice marinade.
I used mostly lump charcoal and no smoke wood with no water pan in and ran hot 300 -350 deg.
It took about 2-1/2 hrs to hit 160 internal.
Nice slightly smokey flavour on the outside and very tender.
I also think that the drippings hitting the coals and smoking up added something to the flavour(It sure smelled good while cooking)
I feel the same way with chicken. There is something extra added when you are directly over coals with the drippings hitting them vs the indirect method.
A dish to keep in mind when you don't have alot of time on your hands.
I have a 6 lb Eye of the Round roast in the freezer. Any suggestions?