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Unread 12-11-2012, 02:29 PM   #9
On the road to being a farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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I like to rub with your favorite pork rub and cook indirect with pecan to 120F or so then reverse sear nicely and 150F for a finish temp. I find 150 takes out that slight pink of which I don't care for in pork. I haven't found it sacrifices anything. Make some sort of glaze and its great.
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732
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