Well I figured it was about time that I tried a pork brine. So I got a 4.1 lb boneless pork loin and put it in DMs pork brine (no pink salt) for 18 hours. Washed it and dried it and put in fridge for a couple hours. I wasn't ready to cook it yet. I just wanted it out of the brine.
I rubbed it with mustard and Daves Famous rub. Here is where I used the "progressive smoke". I used a really wine fragrant oak barrel chip...smelled great...followed by a 1-3/4 apple chunk then 1-1/8 hickory chunk (see pic). Wood chunks were boated (later foil was removed to get more smoke), all on a SI chip tray.
Set temp to 235. Got smoke in 5 minutes. Could actually smell the wood as it progressed. Smoked to IT of 147, 2 hours. Then put it on a hot gas grill for less than 10 minutes and foil wrapped it. Put it in towels in cooler for about 2 hours when we were ready to eat.
Unbelievable! Tender, moist and smoked to perfection. We all agreed we never had such a fantastic pork loin. Brined pork...YUM!
I rubbed it with mustard and Daves Famous rub. Here is where I used the "progressive smoke". I used a really wine fragrant oak barrel chip...smelled great...followed by a 1-3/4 apple chunk then 1-1/8 hickory chunk (see pic). Wood chunks were boated (later foil was removed to get more smoke), all on a SI chip tray.
Set temp to 235. Got smoke in 5 minutes. Could actually smell the wood as it progressed. Smoked to IT of 147, 2 hours. Then put it on a hot gas grill for less than 10 minutes and foil wrapped it. Put it in towels in cooler for about 2 hours when we were ready to eat.
Unbelievable! Tender, moist and smoked to perfection. We all agreed we never had such a fantastic pork loin. Brined pork...YUM!
The only thing that I can think of as a great add to that menu would have been some smoked gravy. I'm hooked on it. :-*
