Brining Pork

cfarley

Fire Starter

Original poster

Sep 14, 2011

71

13

Marietta OH

• Sep 23, 2011

• #1

How many of you brine your butt's before you smoke them?

Do you brine say a pork tenderloin before you smoke it?

Is there a thread that can explain the pro's and con's of brining? When to brine when not to?

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,358

205

NW Ohio - outside Toledo

• Sep 23, 2011

• #2

Cfarley, why brine a Butt,they cook fine and are juicy as they are:

1.All I do is bring them home,unpackage them, Rub them in my stuff and throw them in the Smoker.

2.Pork Tenderloin, I sometimes wrap in Bacon and do it;then sometimes I go real slow(with this I use a Therm. probe) and go to 145*f and wrap and cooler.

3.Yes,look into the WIKI for them.

Hope this helps....and......

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Sep 23, 2011

• #3

some do...many don't. Some try it once just to see....agree with old schol above, tenderloins or loins do well with a bacon wrap and low heat....keeping a sharp eye on the IT

 

michael ark

Master of the Pit

Feb 11, 2011

2,424

32

Jonesboro Ar

• Sep 23, 2011

• #4

I inject but that's me ,just remember the 4 hr rule.

 

Last edited: Sep 23, 2011

SmokinAl

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Staff member

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Jun 22, 2009

51,508

12,551

Central Florida (Sebring)

• Sep 24, 2011

• #5

Sounds like the guys got you covered.

 

cfarley

Fire Starter

Original poster

Thread starter

Sep 14, 2011

71

13

Marietta OH

• Sep 24, 2011

• #6

Thanks.

Whats the 4 hour rule?

 

cfarley

Fire Starter

Original poster

Thread starter

Sep 14, 2011

71

13

Marietta OH

• Sep 24, 2011

• #7

Never  mind I looked it up.