OK, the wife asked me to cook pork loins for her company X-mas party. Now... I grill these all the time with good results but I want to use the bigger version (6 pounders) if possible and was wondering if WSM would kick out something nice.
I did a few on my el cheapo offset last year but they seemed a bit dry and we ended up using the meat in pozole soup with nice flavoring.
Anybody tried low and slow on these and kept them moist? I need to be able to slice, not pull, for serving 40ish peeps....
Quiggs