Started out with a 2 lb pork loin on the pit, setting it up using the snake method. I learned something on this cook as I only lit 10 briquettes instead of a whole chimney and lit the fuse on one end letting it work it’s way around the perimeter of the kettlewhile having the cast iron pan set up with some atomic buffalo turds and triple smoked bacon which I’d let go for an hour or so to get all that good bacon fat into the pan for the brussel sprouts that I’d put on when the internal temp of the pork was 10 degrees away from when I wanted to pull it off (130 degrees). Brussel sprouts are cheap and so damn easy to cook and delish! After pulling the buffalo turds off there was a nice coating of bacon fat to cook the brussel sprouts in. The baked potato went he same time as the pork loin.
After I pulle th eloin and the baked potato I let he loin rest for a half hour to let the juices redistribute throughout the loin. Then cut up pork slices to put on a potato bun with a sauce that is my new favorite- Trader Joe’s Carolina Gold. Look for it!
Good Morning Gloucester 
You’ve got me yearning for Brussel Sprouts again, just like Ma used to make them… Oh wait those were boiled and I hated them!! Guess I could try them again, done the right way!!
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I was the same way Lowell, my mom boiled them until they were green balls of awful. Cook them the way Joey is doing and they could become your favorite fall veggy. (I am only going by conjecture from my cut in half brussels sprouts sautéed with crispy bacon is pretty tasty so this stuff on the grill must be knock your sox off.)
ps. I was in Peabody the other day on the corner of Lowell and Endicott and you came to mind … 🙂
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Joey when you are all in you really are ALL IN! Nice work, I’ve a lot of charcoal that needs burning…
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