jfhud

Discussion in 'Roll Call' started by jfhud, Feb 15, 2016.

  1. jfhud

    jfhud Newbie

    I am new to smoking as I just received my MES30 Christmas. Have done much grilling in the past. Looking forward to smoking all kinds of food. I am a retired physician.
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Use the Search here to look up your smoker and see how people use them.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF, Doc!

    Glad to have you with us!

    Al
     
  5. jfhud

    jfhud Newbie

    I am smoking pork loin. Is brining important? What is a good rub?

    jfhud,the Doc
     
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    With pork loin you can get away with not brining, just rub. As for the rub, what's your taste? Pepper, garlic, herbs, low sodium? You could smoke that loin with nothing on it at all.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I would try Jeff's rub, it's very good on pork. The best advice for a pork loin is don't overcook it. The usda says 145 IT is safe to eat for pork. I would cook it to 140 then wrap it in  foil for 30-45 minutes sitting on the counter. The carryover cooking will take the IT to 145. It will be pink but very tender & juicy. I wouldn't bother with brining it. There's a pork loin recipe in my signature line, click on it & see what you think.

    Al
     
  8. jfhud

    jfhud Newbie

    Thanks
     
  9. [​IMG]   Good evening welcome to the forum, from a nice sunny and warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  10. jfhud

    jfhud Newbie

    Thanks for the info. I live in Tyler!
     

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