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Pork Loin Question - Chef JimmyJ's Brine and topper

post #1 of 6
Thread Starter 

Doing my first pork loin on the smoker.  Have it swimming in Chef JimmyJ Pork brine.  Plan to let it swim for 36 hours (his instructions said 24-48). I have two questions:

 

1) Finish with Dutch's Mahogany Sauce or Chef JimmyJ's Apple Pork Topper

 

2) If I brine and have a finish/serving sauce, do I need a rub?

 

TIA

post #2 of 6

Apples and Oranges...Well actually Grapes.:biggrin: Both are good so your mood and maybe pantry stock will dictate which you use. The apple topper is sweet and savory from the sage and mustard, more of a smooth fruit topping. That recipe is a take on a very old recipe of my father's. His Apple Topped Pork Loin was a fancy meal he would make for company with AuGratin Potatoes and Asparagus or Green Beans sauteed in Brown Butter. Dutch's sauce is more sweet and tangy closer to a classic BBQ sauce than a fruit topping and is nicely complimented by his Wicked Baked Beans and a tangy Cole Slaw. 

 

As far as a Rub goes, the brine and sauce give the pork a great taste but a Rub adds an extra layer of flavor. The Rub, meat juices and smoke combine to make for a great Bark. Even if you plan to add one of the sauces on the meat during the last 30 minutes or so, the sauce will only be pretty much on the top of the meat. You will still want all that tasty bark on the rest of the meat to be full flavored. My Mild Rub contains ingredients that compliment the apple topper flavor and go equally well with Dutch's sauce. If you would rather not bother with the rub, at a minimum, Salt, Pepper, Onion and Garlic Powder (SPOG) should still be sprinkled on for an extra flavorful bark. 

 

Take care not to let the Internal Temp (IT) get beyond 140-145°F then give a 20 minute rest on the counter. The IT will rise a few degrees as it rests and if the final IT gets above 160°F the meat can be dry. The pork is fully cooked and safe at 140° and after the rest will have a slight pink blush in the center. If you or your guests are Old School and freaked out by pink pork, let it get to an IT of 145° and rest loosely tented with foil. The meat will still be juicy but the meat will be a uniform gray throughout. Good Luck...JJ

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup. Store in an airtight container.

post #3 of 6

I have not tried Chef Jimmy's apple topper. I have made Dutch's Mahogany sauce and it is very good. I still use a basic rub on the loin and the end result is delicious. I'm sure you will be happy either way.

post #4 of 6
Thread Starter 

The loin has a fat cap - does it need to be trimmed off?

post #5 of 6
Quote:
Originally Posted by Aucivil View Post
 

The loin has a fat cap - does it need to be trimmed off?

I never take the fat cap off of a loin. If it is really thick, you can cut it down a bit, but I say leave it on.

post #6 of 6

I leave the fat on as I have not seen more than 1/4" in many years. It will get crispy and have a great taste as well as help a lean meat retain moisture...JJ

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