Tonight’s dinner is pork loin with grilled corn and a tossed salad. This is about a 6-pound pork loin that I dry brined over night
with kosher salt. This morning I seasoned it lightly with Kosmos Q Honey Chipotle rub. I preheated the Weber, using the
slow n sear and using KBB with a chunk of cherry, to 235. I plan on cooking it at 235 until it reaches an internal temperature of
140. Carry over will bring it up to 145.
![](https://photos.smugmug.com/BBQ-Cooks/Pork-Loin-on-the-Weber-Kettle-04-29-18/i-8bB8rVd/0/545018d4/L/Pork%20Loin-1-L.jpg)
When the pork loin hit 130 I put some par-boiled corn on the cob on my Weber extension rack directly over the calls. I also
glazed the pork loin with Killer Hog’s The BBQ Sauce. Once I remove the pork loin to rest I will take the corn off the extension
rack and give it some char on the coals.
![](https://photos.smugmug.com/BBQ-Cooks/Pork-Loin-on-the-Weber-Kettle-04-29-18/i-9bCXpWn/0/da50c0c5/L/Pork%20Loin-2-L.jpg)
My dinner plate!
![](https://photos.smugmug.com/BBQ-Cooks/Pork-Loin-on-the-Weber-Kettle-04-29-18/i-7NK4dBC/0/4a764472/L/Pork%20Loin-3-L.jpg)
Loin was juicy, with a very nice smoke profile and very tender. Corn turned out terrific!