Sunday pork loin roast

[Richard S]

Got this bad boy and marinaded it all day. Then went with my Santa Maria rub with some extra pepper Two baskets on Performer with some peach Took it to a hair over 14010 minute rest uncovered and good to go!That chili oil…wow. So good with pork and the peach!
Cheers!

 

[Mike Freel]

We love those pork loin roasts and you definitely added a different twist I will have to try

 

[Timothy F. Lewis]

Got this bad boy and marinaded it all day. Then went with my Santa Maria rub with some extra pepper View attachment 97917Two baskets on Performer with some peach View attachment 97918View attachment 97919Took it to a hair over 140View attachment 9792010 minute rest uncovered and good to go!View attachment 97921View attachment 97922That chili oil…wow. So good with pork and the peach!
Cheers!View attachment 97923

Did you use some of that beautiful rosemary? I like to use that for a light smoke just as you put the lid down. It is delicate and makes the grilling area so pleasant smelling

 

[Jeff Boudman]

That’s one good looking plate!

 

[Joan]

Richard, what did you marinate it in?

 

[Jonas-Switzerland]

Hot damn. I did a loin too on the WSM. Not gonna lie, yours looks amazing.

What temperature were you using?

 

[Richard S]

Richard, what did you marinate it in?

Dijon mustard, crushed garlic, lemonade, and a little bourbon

 

[Richard S]

Hot damn. I did a loin too on the WSM. Not gonna lie, yours looks amazing.

What temperature were you using?

Started it off between 380-400. Once it started to get a little crust I choked it down to about 350.

 

[Richard S]

Started it off between 380-400. Once it started to get a little crust I choked it down to about 350.

And this baby went from about 115 to 140 in a blink of an eye...all white meat with this type of roast. Pulled it just in time.