Loin

[DivotMaker]

...but I get the point that low/no salt is not really a brine. 

It's purely a chemical reaction that you can only get with salt.  Surprisingly, a proper brine does not add a significant amount of "saltiness" to the meat.  It modifies the protein molecules near the surface, which retains the moisture.  You always want to thoroughly rinse the brine from the surface before rub.  A lot of people make that mistake, thinking they are rinsing away flavor.  Good to keep marinades on the surface, but not brines.

[BedouinBob]

Good point. Thanks.

[JSRFrench]

Thanks Guys, followed the thread & directions. Best pork loins I have ever made although missed the target of 145* - checked & they were at 147*.
Generally had stayed away from loins due to drying out a couple 3 times previously.
I did top each with 3 slices of bacon lengthwise.
Good bark, juicy & tender. Was a huge hit.
Using the leftovers in a Jambalaya tomorrow while camping.

[DivotMaker]

Good news, J!  Let's see some pics next time!    We LOVE pictures around here!

[jbauch357]

We've been brining our loin and taking it up to 150 IT then giving it a rest.  It is still super juicy and cooked to a high enough IT that it can be cut with a fork when sliced 1/4" - 3/8" thick. 

I've been playing with the idea of going to 155 or 160 to make it even more tender, but from your picture it looks like that is a bit too long.  Thanks for sharing, you just kept me from drying out the next loin

[BedouinBob]

Josh, I would say that 160 IT is definitely too high. Next time I will be going to about 145 - 150. Post pics of your next endeavor. 

[DivotMaker]

145-150, with a reverse-sear on the grill?  ...Priceless!