I had 1/2 of a pork loin I was saving to smoke, about 3 1/2 lbs. I placed in a brine for 2-3 hours, then seasoned with Jeff's dry rub for another 3 hours. To keep the moisture in, I wrapped the exposed meat areas with a bacon weave, the bottom had a decent fat cap I left on.
I smoked at 235* until an internal temp of 145*, wrapped for about 20 minutes prior to slicing. It was very juice and moist. Here are the pics, thanks for looking,
After 2-3 hours in brine and 3 hours of resting with rub.
My daughter learning to basket weave bacon!
Basket weave on, in the smoker at 235*
All done, 145* internal temp, rested for 20 minutes in foil.
Very juicy and moist. I was worried about drying out but the brine and bacon seemed to keep moisture in. Thanks for looking and I hope you enjoy!
Greg
I smoked at 235* until an internal temp of 145*, wrapped for about 20 minutes prior to slicing. It was very juice and moist. Here are the pics, thanks for looking,
After 2-3 hours in brine and 3 hours of resting with rub.
My daughter learning to basket weave bacon!
Basket weave on, in the smoker at 235*
All done, 145* internal temp, rested for 20 minutes in foil.
Very juicy and moist. I was worried about drying out but the brine and bacon seemed to keep moisture in. Thanks for looking and I hope you enjoy!
Greg
