First time pork loin

Discussion in 'Pork' started by ricer2231, Oct 18, 2016.

  1. ricer2231

    ricer2231 Fire Starter

    I just recently purchased an MES 30 and I am going to attempt a small pork loin this weekend, 2.5#. I want to wrap it in thin sliced bacon. I have been reading a lot on here and there is a lot of great advice. I plan to smoke it at 225 until I get an IT of 145 and then wrap it in foil for 30 minutes after. I have heard a lot about marinating the loin in a brine solution but haven't been able to find a recipe for a simple brine that isn't spicy or too complicated, the wife can't do spices. Do I have to do anything special to get the bacon golden brown and crunchy? How long should I marinate the loin in the brine? I also plan to brush on the wife's homemade brown sugar glaze that we use on ham and was wondering if I could just put it on right before wrapping in foil to avoid opening the door on my smoker or if I need to brush it on during smoking. Sorry for all the questions but this is a whole new world to me and it's obvious that many of you have the experience and expertise.
     
  2. ricer2231

    ricer2231 Fire Starter

    Did I say something wrong? 😕
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'd say keep it simple for your first smoke. Simple rub like SPOG and take it to the iT you mention.

    If you want the bacon wrap go for it, but it's not necessary to keep the meat moist.

    If you go with a glaze I'd brush it on when your IT hits 120-125. Otherwise keep that smoker door closed.
     
  4. ricer2231

    ricer2231 Fire Starter

    Thanks dirtsailor2003. Any advice is greatly appreciated.
     
  5. birdman080

    birdman080 Smoke Blower

    I know this is a month old...but a basic brine is as follows...

    1/4 C. Brown Sugar

    1/4 C. Kosher Salt

    4 C. Water

    Dissolve salt and sugar in water.  Soak pork, completely submerged, in brine solution for several hours (overnight is best).  I use a ziplock bag.  I also rinse off the brine and pat dry when I am done.  I have had good luck so far with brining.
     
    ricer2231 likes this.

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