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Brine time

post #1 of 10
Thread Starter 

I have a very lean pork roast that I need to brine, and it weighs about 2.2 pounds.  I already have a brine recipe, I just need to know how long to brine it, so it won't be so dry.  Any suggestions would be greatly appreciated.  Thanks!!!!!!!

post #2 of 10
overnight works for me.. 12+ hrs .. then smoke to an IT 150ish.. enjoy....
post #3 of 10
Thread Starter 

Thanks!!!!!!!!

post #4 of 10

Brine time depends on thickness I'm sure you would be ok with an overnight brine, say 12 hours for a 2 pounder as JckDanls suggests..

I pull my pork loins at 140° max... then foil and rest.

Safe internal temp is 145° and you will definitely hit that with the carry over heat.

Loins can be tricky with the internal temps, especially the larger ones where the loins internal temp can vary significantly, but for a 2 pounder you should be fine.

post #5 of 10
Thread Starter 

It's a pork shoulder roast, from a show hog.  I don't know why they cut it so small, when they butchered, but it was given to me, so I had no say.

post #6 of 10

I think time also depends the concentration of your brine, I brine 2lb pork loins in a solution of 1 quart water 1/4 cup kosher salt and 1/4 cup sugar for 12hrs and it is perfect.

post #7 of 10
Thread Starter 

I brined it, overnight, and cooked it, this afternoon.  It was really tender, and pretty juicy.

post #8 of 10

Quote:

Originally Posted by Scott Edwards View Post
 

I brined it, overnight, and cooked it, this afternoon.  It was really tender, and pretty juicy.

 

And that brine flavor? Too much, too little?

post #9 of 10
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Quote:

 

And that brine flavor? Too much, too little?

Apple juice, salt, brown sugar, and water.

post #10 of 10
Thread Starter 

I used about 3 cups of apple juice, two cups of water, and about a 1/4 cup salt.

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