Pork loin.

[timothy]

Did the apricot brine and rub, used a sweetchili peach glaze when it hit 135. Pulled at 140 and rested.
Yellow rice and some homemade black beans.

 

[Timothy F. Lewis]

Were the black beans a final baste on the pork?
I’ve had the same thing give the classic sugar scorch, far more times than I want to admit.

 

[DanHoo]

Looks Yummy.

 

[Rick P]

Beautiful!

 

[timothy]

I was going to rotiss it but babysitting the grandson and windy told me no.

I used some of The Good Charcoal Company lump from Sam's.

It's African Acacia, smallish pieces, but it burns hot. I loaded both baskets on the performer and should've throttled the fins back.

Relatively short cook, about an hour and 20 mins.

 

[Timothy F. Lewis]

Things have to be able to change when there is a little one around! Looks dandy, I like pork loins!