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!