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Another N Alabama member

post #1 of 14
Thread Starter 

Chad here from Madison and really happy to see this group!!

I have grilled forever but just got my first MES 2 weeks ago. I have a weber gas, horizontal smoker with offset ( was mostly used for grilling and indirect cooking) and now the MES 30.

Ribs from last week and the loin for this weekend...

post #2 of 14

Nice ribs there Chad.  Look forward to the loin cook.

post #3 of 14
Thread Starter 
Thanks! Any suggestions on brine and time? I see 1001 different brines and times on here.
post #4 of 14
I agree there are thousands of brines but lately was told I was doing it wrong (LOL) I'll cite my source:

1 (2 ½- to 6-pound) Boneless Roast
Cold water: 2 quarts
Table Salt*: ¼ cup
Time**: 1 to 1 ½ hours *

* The large clusters of crystals in kosher salt dissolve quickly in water, making this salt a good option for brining. Each brand has a different crystal size (unlike table salt, which has a standard crystal size). To use Morton kosher salt, increase amounts in this chart by 50 percent. To use Diamond Crystal kosher salt, double amounts in this chart. It is possible to add sugar (in equal amounts to salt) to brines for chicken and pork to promote browning.

** Do not brine longer than recommended or foods will become overly salty.

The Editors at America's Test Kitchen (2012-10-12). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Boston Common Press. Kindle Edition.
Edited by Bama BBQ - 7/21/13 at 7:02am
post #5 of 14
Thread Starter 
Brine cooked last night with water, apple cider vinegar, molasses, brown sugar, kosher salt, oregano, thyme, cayenne, and cooled in fridge. Loin cut in two and bagged this afternoon. Smoke it tomorrow after lunch for dinner.

post #6 of 14

Looks like a great idea.  Let's see how it turns out.

post #7 of 14

Yummmmm.....the only thing I have used a brine with have been some Turkey breasts.....and will "give in" and agree poultry is great with a Brine.


Have not used one on anything else.  Will be on the look out for q-views!



post #8 of 14
Thread Starter 
Took the loin out if the brine, dried them off and added two layers of rub. Set the thermo to 137 and placed both probes. Smoker set to 227 and put them in. Added some apple chips and now peeling potatoes for the garlic mashed side.

post #9 of 14

Looking great....can I come over for dinner!  (giggle)



post #10 of 14
Thread Starter 
Pulled the first one at 137, glazed with pepper jelly, and back on till about 147-150.

post #11 of 14

Looks good!

post #12 of 14

Nice color on them too.  Good job!



post #13 of 14
Thread Starter 
Think I may have pulled a little too quickly.
First pic was pulled at 145 and rose to only 147 while wrapped and sitting. The second was put in oven at 250 and pulled when it reached 150. This one was perfect!

post #14 of 14

It really looks great.  Next time...try one that is wrapped with a bacon weave.  It's amazing!



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