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SQWIBS Scout Banquet Cook "Event post" - Page 2

post #21 of 32

That is an awesome looking feast. Nice work. I was a Cub Scout, Webelos and a Boy Scout. We never had anything like that.

post #22 of 32
Hi!
I'm going to attempt the pork loin this weekend with brining. I am not an experienced smoker so I may have to do a rain dance to the charcoal gods and hope and pray it comes out well lol. Question, does the rub you use contain salt? My guess would be no since you are brining for two days. Btw it looks delish! Thank you for the step by step.

Regards
Appwsmsmkr1
post #23 of 32
Thread Starter 
Quote:
Originally Posted by appwsmsmkr1 View Post

Hi!
I'm going to attempt the pork loin this weekend with brining. I am not an experienced smoker so I may have to do a rain dance to the charcoal gods and hope and pray it comes out well lol. Question, does the rub you use contain salt? My guess would be no since you are brining for two days. Btw it looks delish! Thank you for the step by step.

Regards
Appwsmsmkr1

 

The rub I use has a lot of salt in it, remember this is for sliced Pork Sammies.

 

I use a mix of my Philly Style Rub and Montreal Steak seasoning and crust the whole loin.

 

If I were to use the loin for chops, I would cut back on the rub.

 

Here's a few over the past year or so.

 

 

 

 

  • This was good but had too much fennel.

 

 

 

I have one now that is in the brine to be thrown on the pit after work tomorrow.

 

Just watch using the brine for gravy, it's very salty, you really should toss it but I use a few cups of it for the drip pan. I then use the drippings to add the smoke flavor to the gravy... gives you total control of the smokiness level you want to add... we usually keep it very low, just a hint is perfect.

 

If you get stuck or are unsure text me at

215-990-4525

post #24 of 32
Awesome! I do have Montreal steak seasoning that I will use sparingly. I'm not to concerned about the gravy for the smoke I just want the loin to be juicy and flavorful which I think the brining will do. Thank you so much for your help. Ill def post pictures!!
post #25 of 32
Thread Starter 
Quote:
Originally Posted by appwsmsmkr1 View Post

Awesome! I do have Montreal steak seasoning that I will use sparingly. I'm not to concerned about the gravy for the smoke I just want the loin to be juicy and flavorful which I think the brining will do. Thank you so much for your help. Ill def post pictures!!

 

 

To be quite honest, the reason I brine is to get a bit of flavor throughout the entire loin, tastes as good or better than my favorite delis "lunchmeat" pork.

My personal opinion is that , if you are pulling the loin at the optimal IT, its plenty moist and needs no help.

So I brine for flavor.

 

  • Non brined pork loin

 

 

 

 

The last pic show how moist the loins are.

None of these were brined and were wonderfully tasty, but just not what I wanted in a "Lunchmeat style" sliced pork.

 

 

  • Overcooked loin but still good, when a loin is overcooked it needs to be consumed as soon as you slice it. Many folks will do a loin to an internal temp of 160 - 165°° and say how moist it is... try slicing it paper thin and see how moist it actually is.

 

 

 

  • And here's what you do with overcooked loins.

 

post #26 of 32
Oh wow that looks really tasty. Especially the last one. Is that a sweet and sour type sauce?
post #27 of 32

The last time i made a pork loin, i did not brine only seasoned the top, it was good, but it tasted bland in the middle. this time i am going to brine also for  flavor. i did only put in a half of a cup of salt with my b.sugar, boullion cubes, and spices. i will then sprinkle the montreal steak seasoning before i put in the smoker. Thanks for your awsome advice. your food looks delisious-pardon my bad spelling.

 

regards

appwsmsmkr1

post #28 of 32

Great job Sqwibb. The scouts are a great organization.I worked 18 years with the scouts from cub pack chairman,

Asst. Scout master, Scout master, dist commissioner, and a number of Dist. and Council positions and as staff member of the National Jamboree in Virginia.  Working with the scouts was one of the most rewarding things I have done. Keep up the good work I know you will be as gratified as I was.

post #29 of 32
Thread Starter 
Quote:
Originally Posted by Cecil View Post

Great job Sqwibb. The scouts are a great organization.I worked 18 years with the scouts from cub pack chairman,

Asst. Scout master, Scout master, dist commissioner, and a number of Dist. and Council positions and as staff member of the National Jamboree in Virginia.  Working with the scouts was one of the most rewarding things I have done. Keep up the good work I know you will be as gratified as I was.

 

Thank you

 

and thank you for being there for Scouts so many years

post #30 of 32
Thread Starter 
Quote:
Originally Posted by appwsmsmkr1 View Post

The last time i made a pork loin, i did not brine only seasoned the top, it was good, but it tasted bland in the middle. this time i am going to brine also for  flavor. i did only put in a half of a cup of salt with my b.sugar, boullion cubes, and spices. i will then sprinkle the montreal steak seasoning before i put in the smoker. Thanks for your awsome advice. your food looks delisious-pardon my bad spelling.

 

regards

appwsmsmkr1

 

 

I would use 1-1/2 cups of salt to 1 gallon of water and 1/2 cup brown sugar, I did not use Brown sugar this time and added soy sauce,  so we will see what happens.

The ratio of salt to water should really be by weight as a cup of Kosher will weigh less than a cup of table salt, I always use kosher.
 

 

I would brine for 48 hours, no less no more.

 

Keep the spices simple and make sure to simmer then cool the brine, I usually simmer the brine then cool for an hour, place in a container with a few pounds of ice then add another 1/4 cup of salt. You mainly want the pork to acquire a little salt throughout this makes all the difference.

If using fresh garlic, make sure to brown the garlic slightly before adding to the brine.

post #31 of 32
Awesome!!! Thank you!!
post #32 of 32
Thread Starter 
Quote:
Originally Posted by appwsmsmkr1 View Post

Oh wow that looks really tasty. Especially the last one. Is that a sweet and sour type sauce?

 

 

Yes it is.

If I had time I would have battered and deep fried then first.

 

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