- Dec 11, 2012
- 3
- 10
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 breasts (brined) that have been great. Suggestions truly appreciated!