Another Pork Loin Roast

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bama bbq

Master of the Pit
Original poster
Sep 24, 2011
2,352
71
Rocket City (Huntsville) AL
Did a small pork loin roast on the weber kettle today.  I injected it with creole butter and rubbed it with cajun shake.

 
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Used the smokenator and roast rack mounted on alum foil covered bricks (with grill removed) and the PM iQ110 ATC doing the babysitting while I took a nap ..er..watched the football game. :)

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The Pitmaster iQ110 ATC kept it rock solid during the entire cook.  I stirred the coals once about an hour before the finish.

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I pulled it off the Weber at 145* internal and wrapped it in foil while making the glaze.

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Finished it with a bourbon, apricot, honey, dijon mustard, cayenne glaze. 

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MMM MMM Good.
 
Looks great!

For our house, we would have pulled it at about 125+ and let it rise to 135 while resting.

I would definitely eat that!

Good luck and good smoking.
 
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