Pulled Pork - Pork loin

[Brian Trommater]

Cooked the pork loin the same way I did my ribs, the 3-2-1 method. Turned out very good. Could hardly pick it up off the grate. The smaller end just fell apart and the larger end pulled good. Could of maybe just used a little more time. Very tastety stuff. Done in 6 hours and if you can call bbq healthy the pork loin is leaner than a butt. Of course it had the juice from the ribs falling on it.

 

[Rita Y]

Brian, that sounds just what I'm looking for. So you foiled it for 2 hours? At 250? What internal did you take it to?

Thanks,
Rita

 

[Brian Trommater]

Cooked at 225. At the end of 3 hrs it was 155. Foiled it for 2hrs and finshied for 1hr. It was 200 when I took it off.