How did this turn out? I am planning to cook a whole loin beside my turkey this year for the day before black friday (since that has somehow become the more important holiday)
My original thoughts are to cook it similar to a tri tip. Low temp smoke until about 115° and then quick high heat sear to finish about 125°. As for seasoning I was thinking salt and heavy cracked black pepper then maybe a cherry based glaze (possibly with cayenne for some sweet heat) applied after cooking. Sliced on the bias fairly thin, 1/4"~3/8" thick.
Or would I be way off base with this plan? I haven't cooked a cut like this before. In the past they were always mangled into chops that were always overcooked. Thankfully I saved this one.
