Not long ago I decided to experiment with a pork loin cooked to the pulled pork stage and it came out awesome! So good in fact that I have one in the smoke right now. Snagged a "Memphis Dust" recipe off the web to use this time around and like the way it smells. Microwave dried some of our fresh Rosemary to put in the blend, slathered that puppy in yellow mustard, dusted it and let 'er set for about an hour while the ECB came up to temp.
Always had to struggle with the ECB getting hot enough until I found this site. I drilled several holes in the edge of the pan for coals and set it in the bottom of the smoker instead of in the rack. Before I had to run the dampers wide open and it still wouldn't keep the chunk charcoal going like it should. This morning after the changes I made, she got up to 300° in record time, so I'm running with the bottom dampers completely closed and she's at about 240°
On the last Loin I pulled it after about 4 hours in the smoke, put it in a disposable aluminum pan with a cup and a half of apple juice, covered it tightly and finished it in the oven at 350°. Instead of shredding it, I sliced it like a regular loin and reserved the drippings for a gravy. For the gravy i added about 3 cups of leftover coffee from that morning to the drippings and made a roux with butter and flour to thicken the gravy. This reminded me of a super tender, cut it with your fork beef roast with gravy, but of course tasted like pork
Decided to butter and season some potatoes and throw them in as well. Sprinkled a bit of Kosher salt on 'em then just a touch of the Memphis Dust for good measure. Don't have any idea how they will come out
After about 20 minutes you can see some color on the foiled potatoes
I'll try to get some pics this afternoon when she comes out of the oven