It's been brutally hot here in NC this week. I decided on the pork loin because I knew it would be a relatively short cook. I picked up a nice looking 5lb loin roast yesterday. Rubbed it down and wrapped in bacon and let it sit overnight. I lit my fire at 5am with a target finish at around 10am, so I can be inside drinking some cold ones by the time it gets steamy outside!
Rubbed and ready for a night in the fridge.
Holding steady at 275.
2 hours in.
Pulled at 3 hours. Temp was 148. Wrapped for an hour and it came up to 156. Letting it cool down and then into fridge to wait until dinner tonight.
Hope everyone has a great Sunday and a good week.
Rubbed and ready for a night in the fridge.
Holding steady at 275.
2 hours in.
Pulled at 3 hours. Temp was 148. Wrapped for an hour and it came up to 156. Letting it cool down and then into fridge to wait until dinner tonight.
Hope everyone has a great Sunday and a good week.
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