Whole pork loin... and then some!

[Richard S]

Did the whole loin on Performer. Marinated overnight then rubbed. I kept the fat on and did it fat side up. It was very happy at about 375 the entire cook which was 1:15I pulled it promptly when it hit140 degrees Sliced it up. It was very moist. Meat prices are getting ridiculous but I got this bad boy for $16 and I think it will be an easy four meals!

 

[Tim Campbell]

Love that cook, Richard! That first pic is awesome.

 

[Brian B Atlanta]

Richard looks great did a pork tenderloin last week on the performer actually did it on direct heat think it was about 5:20 aside pulled at 140 also fed 3 of us almost 3 times. Looks like you have a bit of a smoke ring on that I used some chips on the charcoal when I did mine but since I cooked it direct not much of anything there.

Might try the indirect method you used the next time but my family absolutely love it. I made some cuban sandwhiches out of the leftovers.