I asked the butcher to cut me a bone in pork loin roast. He did.
5.80 lbs@ 1.98 per pound.....hard to beat.
I rubbed it with mustard
and coated it with Jeff's Rub ( with a little extra pepper).
Cooked it over a placesetter in the Egg @225 for 6 hours, sprayed with apple juice a few times.
The bark looks burnt, but doesn't taste that way.
As you can see, its still very moist.
I have always cooked these in the oven until now. If anyone has any suggestions, I am not too smart to learn.
Edited by Bulldogbacchus - 1/1/11 at 11:40am