I ran the temp up for the last 1/2 hour to try and crisp the bacon wrap - that worked pretty good! For those who have not seen it, this is the iGrill display on my iPad: on top the ambient temperature probe with alarms set at 250* and 300*; on the bottom the probe in the pork loin with the alarm just set at a NTE IT temp of 155* (if you look at the pics of the loin on the grill you can see the probes). At the end of the cook I can download a complete CSV spreadsheet firle of the entire cook to be part of my log.
Any how, out of the 26.75 OGT at an IT of 153* and into a foil resting blanket.
After 20 minutes (when a couple of sides were finished), out of the tent, minus the string and carved.
This was a simple dinner, just the pork loin, burned some Brussels sprouts in butter & Adobo and some corn biscuits.
Well, that's it. Great taste, plenty of moisture and the bacon was pretty crispy. All in all, a do over. I'm off to football night in America. Thanks for lookin.