Smokin-It User Forum!
Recipes => Brines, Marinades & Injections => Topic started by: DivotMaker on December 15, 2013, 03:55:06 PM
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Trying a modified pork butt brine today on 9 pounds of pork loin. Mixed it yesterday afternoon, and let it cool in the fridge. I put the 2 halves of loin in it about 6 pm last night, and let it sit overnight. The loins are in the smoker now, so we'll see how it turns out!
Here's the recipe:
1 gallon water (I use 1/2 gallon in the pan, then add the other 1/2 gallon in the form of ice when I've cooked the brine)
1 1/8 cup kosher salt
1 cup dark brown sugar
1 Tbsp. granulated garlic
1 Tbsp. onion powder
1 Tbsp. Tony Chachere's Creole Seasoning
1/3 cup apple cider vinegar
1 Tsp. #1 curing salt
I removed the loins after 13 hours in the brine, rinsed them well in cold water and patted dry. I then rubbed in yellow mustard and Famous Dave's Rib Rub, wrapped and put back in the fridge. The loins then went in the smoker at 1:00 pm @ 225 with 1.86 oz of hickory.
We're at 91 degrees now. Shooting for 155 internal temp.
When done in the smoker, I'll brush them with my St Louis sauce and reverse-sear on the grill. Sliced pork sammies tonight! :P
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And the jury is in! Wow, I think I found a winner! This experiment went well-beyond expectations, and even got the wife's seal of approval!
First of all, I pulled the loins off at 155, slathered in St Louis sauce and threw on the Weber gasser @ 500. After a quick sear (3-4 minutes per side), I took straight to the cutting board. No wrap and rest, just straight to the knife.
Here's what I found:
1. The brine produced a very flavorful and moist loin (as well as tender).
2. The 1 Tsp. of #1 cure salt I added to the brine produced a "faux" smoke ring! Very nice-looking pink band around the outer edge of the loin! Ha! Now, if I need to impress my BBQ snob friends with a smoke ring, I just need to brine whatever I'm smoking! lol.
3. Adding the #1 cure allowed me to see how far the brine penetrated (the real reason I added it). After 13 hours, the brine penetrated a good 1/2" of the meat. I suspect the salt penetrated deeper, but the pink #1 cure got in 1/2".
4. I am now, officially, a brine believer! I use it on pork butts, pork loins, and poultry. Heck, I may try brining a brisket!
I'd love to have a second-opinion on the brined pork loin....and I'd love feedback (good or bad)!
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well that sounds like a challenge, I accept
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Thanks Ben! I knew I could count on someone to rise to the challenge! ;D
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That looks superb!
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Thanks Marcus. I'm happy with this one!
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I have a nice Pork Loin in the freezer, and plan on doing some brining soon. So I'll give this a try. I think I'll love it...
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Great, JD. Let me know what you think!
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Using this brine recipe for some smoked pork loin. Not sure I will let the brine set for 13 hours and the loins soak another 13. Sort of restricted on time. May do it all a total of 13 hours.
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Using this brine recipe for some smoked pork loin. Not sure I will let the brine set for 13 hours and the loins soak another 13. Sort of restricted on time. May do it all a total of 13 hours.
You don't need to let the brine set for 13 hours, just let it cool down in the frig before adding you loin.
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Thanks John. Looking forward to see the end result with this set up. I'll say this though, that brine solution smelled pretty tasty when it was cooking down yesterday.
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That looks very nice ,how long was it in the smoker.