Brine AND Rub?

BigWoolyTexan said:

Hey y'all, this is my first q related post.  I've been lurking a good while....been searching for this answer on SMF but couldn't find the answer.

I use a MES 30 and am looking to smoke a 5# loin Monday.  I feel I have a good handle on it except I'm new to brines.

The cut I have is 8% enhanced.  The brine I made (which is still cooling in the fridge) is 1 gal + a little over 1 c of kosher salt + 1 c brown sugar + a bunch of stuff I don't remember.

Is this loin gonna turn out too salty? Depends on you sensitivity. I usually go with 1/2C Morton Kosher / Gal Water  I've read where the brine would draw out the existing solution and replace with what it'll be sittin in but, well, I don't fully grasp it.  The 8% Solution is the weight of solution added. Regardless of the amount of salt the meat will equalize to pretty much to the saltiness of the Brine. If your Brine tastes really salty the meat will be salty.

Given the above information and if I choose to include a rub, I gotta definitely go with one with no salt, right? No additional Salt needed.

I'm thinking about brining it for 36 hours or so...this too long too little? That will get a great deal of moisture and flavor is you can go longer if you wish.

Finally, do I even need the rub if I brine? Sure! Gives you a chance to add an additional layer of Flavor different or complimentary to that of the Brine.

Lotsa questions but I figured this is as best a place as any for lotsa questions. None Better!

Thanks gang. Good Luck...JJ

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