C
ChiefOsceola
Guest
So I branched out from chicken and fatties yesterday for my 3rd cook on the UDS XL. Had a 10lb pork loin rib roast. Seasoning was some Lawry's, coarse black pepper, a little bit garlic powder, salt, honey & squeeze butter. Cooked on the lower rack (25" above the bottom of the fire grate) averaging about 235 degrees.
2 1/2 hours in (had to peek)
After 7 1/2 hours cooking I took it off (internal was right @ 200)
Tender and juicy!
This thing was great! If I were gonna pull it it could've stood a little longer but for slicing it was perfect.
2 1/2 hours in (had to peek)
After 7 1/2 hours cooking I took it off (internal was right @ 200)
Tender and juicy!
This thing was great! If I were gonna pull it it could've stood a little longer but for slicing it was perfect.
