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REVIEW: Mad Hunky Pork Brine featuring a 2 Pork Tenderloins. Side of Tritip

post #1 of 4
Thread Starter 

I got myself a bag of the MH pork brine. I've used the poultry quite a bit, and probably most on pork. So I was looking forward to seeing what he came up with for the new stuff.

I picked up a 2-pack from Costco since they're not the pre-injected type that the grocery store offers


Weighing out the brine. The color is similar to the poultry brine


I went with a total of 75 grams of brine for 24 ounces of water.


Into the bath


I left in the brine for 6.5 hours total


Here's the 2 seasonings I was going to use on the tenderloins


A buddy of mine came over and cooked up a tritip on the 18.5" kettle




I used oak with some wild cherry chunks on the stok. Left the chimney in the middle


The head country


Willinghams


Waiting to be sliced


Plenty juicy




The tritip


Mega plate


The flavor of the brine lends itself well to the pork. Each loin had a similar taste even though I used 2 different seasonings (sparingly). It does remind me of the mh poultry brine, but I couldnt exactly tell you what was different flavor wise. It definitely enhances the meat for the better. I've noticed that my guests comment on how well I cook the meat when it's really the brine that's keeping it nice & juicy.

Thumbs up

post #2 of 4

That does look nice , but I'm not familiar with either of the Rubs ; are they spicy or sweet icon_question.gif Which one did you use on the Tritipicon_question.gif I think I'm gonna start trying other blends besides my own , I found and tried my Raw Sugar and used it in my Rub last week and enjoyed the difference in sweetness . I would use it on Pork or Chicken , but I'm on the fence on the Beef thingy. S/CBP are sooo good on Beef it's hard to even think about adding any other flavoricon_eek.gif.

 

 

Again , your Tenderloins and the Tritip turned out great (juicy too) ; in the last shot they looked Medium Rare ??? That had to be good,drool.gif Kudos.

 

Have fun and...

 

post #3 of 4
Looks good from here drool.gif
post #4 of 4
Thread Starter 

 

Quote:
Originally Posted by oldschoolbbq View Post

That does look nice , but I'm not familiar with either of the Rubs ; are they spicy or sweet icon_question.gif Which one did you use on the Tritipicon_question.gif I think I'm gonna start trying other blends besides my own , I found and tried my Raw Sugar and used it in my Rub last week and enjoyed the difference in sweetness . I would use it on Pork or Chicken , but I'm on the fence on the Beef thingy. S/CBP are sooo good on Beef it's hard to even think about adding any other flavoricon_eek.gif.

 

 

Again , your Tenderloins and the Tritip turned out great (juicy too) ; in the last shot they looked Medium Rare ??? That had to be good,drool.gif Kudos.

 

Have fun and...

 

 

The Willinghams is very unique. Not really spicy, kinda more tangy than anything. Citrus flavor in there too. 

 

The Head Country is a traditional pork-type rub. Both have done well in comps over the past 20+ years. 

 

My buddy just used a sweet McCormicks rub on the Tritip, and it was pretty good too

 

Thanks!

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