My first cook of lean pork on the JR and what I learned

I slow cooked the cut tightly wrapped in foil and cooked it at 225F until it reached 160F. I finished it off on the JR without the deflector plate at 400F for a nice char.

It resulted in dry pork.

Here’s what I learned and what I’ll do next time:

1. The safe temp of pork has been 145F since 2011. I set my meat thermometer to pork but it was programmed to 160F. I’ll be cooking at the new safe temp next time.

2. Finishing the cut off at 400F to get nice coloring isn’t the best. I finished off the second side of the cut at 700F and it was quick. I’ll be finishing off at that temp for both sides going forward. It should also keep a cut juicier as it isn’t over the fire for long.

I’m still not sure if slow cooking makes the meat tender as the cut is fairly lean. I’ll try cooking it fast next time at 345-400F with the deflector. I think it’ll come out quicker and juicier at an internal temp of 145F at a similar tenderness.

I hope this helps anyone wanting to try cooking this cut. I'll create a new post for my second attempt. Sorry about no pictures of the resulting cook. It did come out looking quite good.