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Pecan Smoked Brined Pork Loin

post #1 of 5
Thread Starter 

Smoked a Pork Loin at the NC Smokers Gathering and it was so good I thought I'd try another, but brine it this time. Brined it for 24 hours with this:

 

2 qt. Water

½ tsp. Rosemary

½ Cup Salt

½ Cup Brown sugar

¼ tsp Thyme

1 tsp Black Pepper

½ Cup Apple juice

¼ Cup Maple syrup

                         

Brined for 24 hours

 

Place in the refrigerator for 24 hours. Dry prior to smoke.

 

In a large pot, simmer the ingredients until solids are dissolved.

 

 

My daughter sent Cricket flowers for Mother's Day and they were in this.

Perfect brine bucket for smaller meats I thought.

 

 

Nice end piece of pork loin I had in the deep freeze. About a kilogram.

 

 

 

Set it on some canning lid rings so I could get the brine underneath.

 

 

Cool the brine and submerge meat in mixture. Put a plate on it to keep it submerged.

 

 

After 24 hours I dried it off and rubbed it some SPOG, Brown Sugar and paprika.

 

 

 

Smoked to about 140º IT. Wrapped it in foil for about 20 minutes while I prepared the sides. Then opened it and rested for 20 more minutes before slicing.

 

 

 

The sides.

 

 

The slices. The juice.

 

 

 

 

The pork was very moist and quite delicious I must say.

 

 

Thanks for tuning in.

post #2 of 5
Looks great! Thanks for posting the brine recipe. Ill have to try it out. Hahah I am a lazy briner and usually only do water, salt, and sugar.
post #3 of 5

  Mmmm Smoked pork loin is awesome! And yours looks great! Nice job Thumbs Up

 

   Mike

post #4 of 5

 

That's a mighty fine looking meal man!  :drool  I love a good smoked loin... Nice smoke  2thumbs.gif

post #5 of 5

You know I had totally no need for a pork loin until I cane here and learned brining techniques. Now Its a awesome smoke. Beautiful meal man.

 

BTW I would like to point everyone's attention to your reefer (refrigerator), that's most definitely a family's refrigerator! LOL thumb1.gif 

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