Rubbed Down With EVOO, Coarse Salt, Restaurant Grind Black Pepper and Montreal Seasoning.
Set Up The Kettle Using The Snake Method with Briquettes, Mesquite Chunks and Cherry Chips.
Loin Hits The Kettle At 9:57AM. Monitoring the Temps With the Maverick 732 Remote Temperature Probe. Looking For 120 degrees internal before we pull it off.
Pit temps wanted to settle in at 275 or so. At 11:10PM internal temps were 122. Pulled it.
After letting it rest for a half hour we carved into it slicing it thinly for sandwiches on onion rolls with Boar’s Head Chipotle Horseradish Sauce
Northeast BBQ 