I'm smoking a ton of meat over the next few days (two 4 lb. pork loins, two racks of baby backs, and two chuck roasts) for some friends and for freezing for later. The pork loins will be brined, injected with melted apple butter and brown sugar, then rubbed with molasses and a spicy rub.
Since I've got a ton of grading to do as well, I figured I'd start my prep today. I'll let the pork loin sit for 36 hours and smoke them Sunday morning for lunch later that day. This is meant to be a very pronounced molasses flavor so it will be a slightly sweet and served on King's Hawaiian Rolls and garnished with a spicy slaw or pickles. So ... the brine!
The pic below is after 18 hours in a stainless brining vessel in the refrigerator; I wanted to rotate the pork loin just to be safe. The color of the brine has darkened slightly and the pork loin has taken on a little color as well.
Brown Sugar Pork Loin Brine2 qts water (used filtered tap water)
3/4 cup Kosher salt
3/4 cup packed dark brown sugar
1/4 cup honey
1/4 cup turbinado sugar
3 tbsp garlic powder
3 tbsp Sriracha
3 tbsp ground black pepper
Bring to a boil in a large pot, then remove from heat. Once cooled, refrigerate until cold and then add pork loin; I'm using a brining vessel but you could easily add the cold brine and pork loin to a brining bag, thought I'd put it in a Pyrex baking dish to avoid leaks.
Brine pork in the refrigerator for at least 24 hours up to 48; 36 is my window due to the time of the cookout. Thoroughly rinse the pork loin, pat dry and add binding agent (mustard, molasses, bacon fat, etc.) and a spice rub.
