Discussion in 'Pork' started by little smokey, Jul 27, 2013.
To brine or not to brine, that is the question? What would you do?
Personally, I would not even smoke a "Tender" Loin. I do inject them, then onto a hot grill till 135º IT. Wrap them for 30 minutes, slice and serve. Loins I will smoke, but I would brine neither.
Pork Tenderloins are small and extremely lean. They are best cooked quickly but can be Smoked. Their flavor is delicate so a rub is all that is needed. I do, however, Brine Pork Loins that I plan to smoke. The added moisture and flavor is quite good. That is not to say you can't brine Tenders. Here is a Recipe, see what you think...JJ
Just to clarify...Are you making the small 2" thick, 8" long, 1 pound each Tenderloins...Or...The 4-6" thick, Round, 2 foot long Pork Loins that are cut in to chops? Big difference and often confused...
The small Tenderloins will smoke in under 2 hours at 225*F, taken to 135-140*F. They are best cooked Medium and still Pink.
The thicker Pork Loins will take 30-45 minutes a pound at 225, smoke to an IT of 135-145*F then wrap and rest. The latter temp will yield a juicy product but no pink. This is for the old school crowd that will not eat pink pork...
2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/2C Kosher Salt
2T Pickling Spice (optional)
1T Sage, rubbed