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post #1 of 10
Thread Starter 

I am new to smoking as I just received my MES30 Christmas. Have done much grilling in the past. Looking forward to smoking all kinds of food. I am a retired physician.

post #2 of 10

Welcome to the board! Use the Search here to look up your smoker and see how people use them.

post #3 of 10


post #4 of 10

Welcome to SMF, Doc!


Glad to have you with us!



post #5 of 10
Thread Starter 

I am smoking pork loin. Is brining important? What is a good rub?

jfhud,the Doc

post #6 of 10

With pork loin you can get away with not brining, just rub. As for the rub, what's your taste? Pepper, garlic, herbs, low sodium? You could smoke that loin with nothing on it at all.

post #7 of 10

I would try Jeff's rub, it's very good on pork. The best advice for a pork loin is don't overcook it. The usda says 145 IT is safe to eat for pork. I would cook it to 140 then wrap it in  foil for 30-45 minutes sitting on the counter. The carryover cooking will take the IT to 145. It will be pink but very tender & juicy. I wouldn't bother with brining it. There's a pork loin recipe in my signature line, click on it & see what you think.



post #8 of 10
Thread Starter 


post #9 of 10

texas.gif  Good evening welcome to the forum, from a nice sunny and warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #10 of 10
Thread Starter 

Thanks for the info. I live in Tyler!

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