So after recently finishing building an external firebox for my Weber I figured I'd do a pork loin to test it out. Seasoned liberally with Lawry's, coarse salt, coarse pepper, chipotle powder, and cayenne powder. I am definitely a fan of spicy pork, so the more heat the better.
Loin went on at about 180 for a couple of hours before I bumped it up to 275~. Temps in the new firebox hold pretty steady so far, but it will get even better as I get used to it and dial in my split size.
Towards the end of the cook (roughly 5 1/2 hours) I tossed more wood on to get the temp to about 350 to really try to crisp up the exterior. Pulled just after it hit 140 and let it rest for 10 minutes.
I can call this first test a resounding success. Super crispy on the outside and very juicy inside. I cubed it up and mixed it with white rice. Even my wife who is significantly less fond of smoked goods had zero complaints. I will be looking forward to dialing in cooking with the new Weber setup for sure.
Loin went on at about 180 for a couple of hours before I bumped it up to 275~. Temps in the new firebox hold pretty steady so far, but it will get even better as I get used to it and dial in my split size.
Towards the end of the cook (roughly 5 1/2 hours) I tossed more wood on to get the temp to about 350 to really try to crisp up the exterior. Pulled just after it hit 140 and let it rest for 10 minutes.
I can call this first test a resounding success. Super crispy on the outside and very juicy inside. I cubed it up and mixed it with white rice. Even my wife who is significantly less fond of smoked goods had zero complaints. I will be looking forward to dialing in cooking with the new Weber setup for sure.
