Another N Alabama member

Discussion in 'Alabama Members' started by cbennefield, Jul 19, 2013.

  1. Afternoon!

    Chad here from Madison and really happy to see this group!!

    I have grilled forever but just got my first MES 2 weeks ago. I have a weber gas, horizontal smoker with offset ( was mostly used for grilling and indirect cooking) and now the MES 30.

    Ribs from last week and the loin for this weekend...
  2. Nice ribs there Chad.  Look forward to the loin cook.
  3. Thanks! Any suggestions on brine and time? I see 1001 different brines and times on here.
  4. I agree there are thousands of brines but lately was told I was doing it wrong (LOL) I'll cite my source:

    1 (2 ½- to 6-pound) Boneless Roast
    Cold water: 2 quarts
    Table Salt*: ¼ cup
    Time**: 1 to 1 ½ hours *

    * The large clusters of crystals in kosher salt dissolve quickly in water, making this salt a good option for brining. Each brand has a different crystal size (unlike table salt, which has a standard crystal size). To use Morton kosher salt, increase amounts in this chart by 50 percent. To use Diamond Crystal kosher salt, double amounts in this chart. It is possible to add sugar (in equal amounts to salt) to brines for chicken and pork to promote browning.

    ** Do not brine longer than recommended or foods will become overly salty.

    The Editors at America's Test Kitchen (2012-10-12). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Boston Common Press. Kindle Edition.
    Last edited: Jul 21, 2013
  5. Brine cooked last night with water, apple cider vinegar, molasses, brown sugar, kosher salt, oregano, thyme, cayenne, and cooled in fridge. Loin cut in two and bagged this afternoon. Smoke it tomorrow after lunch for dinner.
  6. Looks like a great idea.  Let's see how it turns out.
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmmm.....the only thing I have used a brine with have been some Turkey breasts.....and will "give in" and agree poultry is great with a Brine.

    Have not used one on anything else.  Will be on the look out for q-views!

  8. Took the loin out if the brine, dried them off and added two layers of rub. Set the thermo to 137 and placed both probes. Smoker set to 227 and put them in. Added some apple chips and now peeling potatoes for the garlic mashed side.
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking great....can I come over for dinner!  (giggle)

    Last edited: Jul 21, 2013
    cbennefield likes this.
  10. Pulled the first one at 137, glazed with pepper jelly, and back on till about 147-150.
  11. Looks good!
  12. kathrynn

    kathrynn Smoking Guru OTBS Member

    Nice color on them too.  Good job!

  13. Think I may have pulled a little too quickly.
    First pic was pulled at 145 and rose to only 147 while wrapped and sitting. The second was put in oven at 250 and pulled when it reached 150. This one was perfect!
    Last edited: Jul 21, 2013
  14. kathrynn

    kathrynn Smoking Guru OTBS Member

    It really looks great.  Next time...try one that is wrapped with a bacon weave.  It's amazing!

    cbennefield likes this.

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