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Brined Pork Loin and Dutch's Wicked Beans

post #1 of 7
Thread Starter 

Did a Pork Loin a few weeks back and it was quite good. This time I'm going to try brining it first. 

 

Does this sound like an okay recipe for a brine?
1/2 Gallon Water, 1 Cup Apple Juice, 1/2 Cup Apple Cider Vinegar, 1/2 Cup Kosher Salt, 1/2 Cup of Sugar, 1/4 Cup of Rub(with salt)

 

Planning on brining over night and smoking tomorrow for dinner as well as making some of Dutch's beans with some Smoked Rib Tips (the one's I couldn't fit on the smoker with the ribs earlier this week)

 

Any advice on the brine? I've never brined anything before.

 

Thanks SMF'ers!!! Happy Friday and blessed smoking!

post #2 of 7
Recipe sounds good to me, but you may want to add another 1/4 cup of salt to even out the sweetness of the Apple juice and the sugar. Just my preference though. Sounds like you've got a great meal planned, and remember, pics or it didn't happen.
post #3 of 7

Pork doesn't take brine as quickly as poultry.  You'll need about 3 to 4 days for the brine to really make a difference in the flavor and tenderness of the pork, so be sure to allow for that.

 

Otherwise, you can try injecting and leave out some of the salt, or try another injection recipe, you'll find tons of them on this site!

 

Good luck and remember....

 

no-pics.png  We want Q-View!!!!

 

Bill

post #4 of 7
Thread Starter 

Thanks for the tip PGSmoker64, this time I already had it planned, but next time will brine it longer. 

 

Below are pics. 

 

On the rib tips, looking for advice on time, 1-1-1? or 2-1-1 or? Any advice would be appreciated, never done them before. Pics o come shortly...

post #5 of 7

I usually don't wrap the rib tips, just smoke 'em for about 2.5 to 3 hours.

 

Sorry, I don't see any pictures....can you try again.

 

You know how I like my q-view!!!!

 

Bill

post #6 of 7
Thread Starter 

Sorry was having issues with my SD Card yesterday. Here are the pics! Turned out great! Next time I think I will put less salt in the brine though. Good, but just slightly salty for my taste

 

 

 

 

 

 

 

 

post #7 of 7

Now that just looks porkalicious!!!!

 

Bill

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