Recent content by adamsrib
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Brining a Pork Loin
Thanks for the help. I ended up doing a 4 hr. brine, then a mustard coating followed with Jeff's Rub. A 3 hrs (apple wood) smoke to 145-150ish temperature was perfect. Meat was moist and quite tender (for pork loin). Smoke flavor was right on. AND, the Apple Topper recipe was perfect! Many... -
Greetings from the Great Northwest
Very pleased to find this site and receive Jeff's recipes. I got a 18" WSM this past summer and have been trying to hone my skills at smoking. I own a small apple orchard, so it will be my wood of choice. This seems to be a very friendly site and I will probably have lots of questions for the... -
Brining a Pork Loin
I'm a newbie to smoking meats, but thoroughly enjoying what I've done so far. I'm going to smoke a 10# Pork Loin for about 15 people this weekend and have Jeff's recipes. Would it be advantageous to brine it or not. I'm still a little scared of getting stuff too salty. I've done a few turkey...
