Weekday cooks

JpsBBQ

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Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Stuffed peppers

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bbqking

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EX6, 3, 22” kettles, 18” kettle and a e310 gasser
Excellent
 

JpsBBQ

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Last nights burgers and brats. Kids are home for the weekend. Cheers!

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MackeyC34

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I've really struggled with pork loin on a grill. Seems like it's a knife edge between nice and juicy to seasoned sawdust. What temp did you cook, what internal temp did you reach when you pulled it and how long did you let rest?
 

abmet

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I've really struggled with pork loin on a grill. Seems like it's a knife edge between nice and juicy to seasoned sawdust. What temp did you cook, what internal temp did you reach when you pulled it and how long did you let rest?
I cooked it at 225 and pulled when center was 145. Some areas were closer to 150. I covered loosely with foil and let rest 10 minutes. Was nice and juicy when I sliced it. This piece was just under 4 lbs and took around 2 hours and 20 minutes.
 

MackeyC34

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SmokeFire EX4 Gen 2, Original 22" Kettle
I cooked it at 225 and pulled when center was 145. Some areas were closer to 150. I covered loosely with foil and let rest 10 minutes. Was nice and juicy when I sliced it. This piece was just under 4 lbs and took around 2 hours and 20 minutes.
Great info - thanks. Will give it another go then.
 

JpsBBQ

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I've really struggled with pork loin on a grill. Seems like it's a knife edge between nice and juicy to seasoned sawdust. What temp did you cook, what internal temp did you reach when you pulled it and how long did you let rest?
Yes cook to 140-150 and if you want exceptional results brine it.
 

whoareya

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Lemon Chicken Breast, Bacon wrapped Asparagus & Smashed New Potatoes with Cheese & Bacon & a blob of Sour Cream

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SmokeMaster43

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Yesterday I did a 7lb bone-in Shoulder. Apple Juice injected, Meat Church Holy Gospel and Honey Hog Hot rub. Turned out amazing
 

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JpsBBQ

Well-known member
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Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Yesterday I did a 7lb bone-in Shoulder. Apple Juice injected, Meat Church Holy Gospel and Honey Hog Hot rub. Turned out amazing
Alright! I dig it.
 

JpsBBQ

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Location
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Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff

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