Pork loin

Discussion in 'Pork' started by 33roosters, Feb 5, 2015.

  1. JUst got some pork loins at $1.98 lb. want to smoke 1, the question is do you have to brine it? or can you just go ahead an smoke? thanks for any help.
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You don't have to brine it. It helps it retain moisture but isn't mandatory. What you do have to do is not overcook it. Take it to 138, foil it and give it a 15 minute rest. Keep your probe in the meat to assure it coasts to 145.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I just posted this earlier today for another guy with the same question. Ditto on the 138-140 IT. It is perfectly safe at these temps and will have a bit of a Blush that will give juicy, tender meat. If you have yet to start eating pink pork, smoke it to 145° and proceed as above. It will still be fairly juicy but no pink...JJ

    Apple Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24-48 hours would be better.
     
  4. bmaddox

    bmaddox Master of the Pit

    I do not brine pork loin and smoke it to 145 (wife doesn't like it to have any pink). It comes out tender and juicy. I like to cut mine into 1" steaks so it is like eating a pork chop (but better than any pork chop I have ever had). Use the search bar to find the recipe for mahogany pork loin. The sauce is amazing.
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I used ChefJJ's brine for a gathering. I probably won't use it again. Why? People loved the loin so much that it got me into a "can you make two of these for the ______ 's birthday in two weeks" situation. Consider yourself warned.

    Great. My wife just emailed me ....if I can make another one at the end of February.

    P.S. have used less molasses.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey Smoke, glad to hear all enjoyed your Pork. Sorry it created extra work for you...I can't even go on vacation or visit family without being asked, " What will you be Cooking while your here? "...[​IMG]...JJ
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Some vacation
     
  8. bmaddox

    bmaddox Master of the Pit

    I feel your pain on that one. My MIL will actually have the ingredients waiting at her house for whatever she wants me to cook for her when we visit.
     
  9. timberjet

    timberjet Master of the Pit

    You can stuff a loin too. I have tried all kinds of things and they were all good. Even better, stuffed and wrapped in bacon. haha...
     
  10. Know the feeling

    Gary
     

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