South Carolina BS thread under new MANAGEMENT and lives in SC

yet

 

@Tacomaski did a great job on my HC bumper. So good that when I got rear ended it didn't even get to the bare metal. Very happy with the work he did.

 

I came up with a killer method of smoking pork loin a while back...anybody want it??

 

Haven't messed with it yet. Probably this weekend.

 

Damn you, Dano! I've been looking at Furys all day.

 

Hell yes!

Find anything good?

 

So what you're saying is..... @Acerwin is addicted to his ???

 

His right forearm be like ? lol

 

well my this will help him

 

OK...here you go

IMO, brining is extremely important when cooking pork loin. I get the half-loin which is approximately 4" thick, 5" across, and 12" long. I brine it in 1 gallon of water with 1 cup sugar, 1 cup canning and pickling salt, and 2 cans of Pepsi for about 3.5 hours. Remove from brine and rinse. Rub with rub of your choice. Then on the smoker at about 250 degrees till internal temp reaches 150. Pull and rest it for at least 30 minutes. Slice thin and enjoy.

Edit: I usually try to brine and rub one day and let it sit in the fridge over night. Not always, but if I plan ahead, I do.
And, I usually brine in a small cooler with a couple of reusable ice packs thrown in to keep it cool.

 

Awesome! Thanks!!

 

It is really good. Pork loin is the most underrated piece of meat there is, IMO. It will be so juicy when you slice it that I slice it on a baking pan with sides to catch the juice.

 

Oh yeah, I should say that the canning and pickling salt is important because it melts in cold water where regular salt doesn't. It is in every grocery store with other salt and comes in a box like ice cream salt.

 

In a small cooler with ice packs thrown in.

 

I brine all white, lean meat...pork loin, chicken breast, ect. before smoking. I also have a great smoked chicken breast recipe.