Pork Rack Help

[Kenny S]

Would you use the kettle and indirect heat or the WSM? I assume the kettle.

 

[Tony R]

I apologize Kenny for asking but what is pork rack?

 

[Dave/G]

What's this, a bone-in pork loin roast? If so, you can use either one. No matter what it is, probably have the option of either

 

[Kenny S]

I may be calling it the wrong thing. Bone in pork lion tbst has yet to be cut into chops

 

[Dave/G]

Here's Chris A doing one on the WSM http://virtualweberbullet.com/porkloin1.html
You can go indirect on the kettle at medium heat cooking to 140 in the center then resting tented with foil. Temp will rise some during resting. You can also sear both sides for a few minutes before moving to indirect. Marinating will add flavor, but isn't required. Brining helps with moisture retention, but again is optional

 

[John Solak]

I have always done a rack of pork in the kettle but I don't see why you couldn't do one on a WSM unless you want to sear it first.