I just recently purchased an MES 30 and I am going to attempt a small pork loin this weekend, 2.5#. I want to wrap it in thin sliced bacon. I have been reading a lot on here and there is a lot of great advice. I plan to smoke it at 225 until I get an IT of 145 and then wrap it in foil for 30 minutes after. I have heard a lot about marinating the loin in a brine solution but haven't been able to find a recipe for a simple brine that isn't spicy or too complicated, the wife can't do spices. Do I have to do anything special to get the bacon golden brown and crunchy? How long should I marinate the loin in the brine? I also plan to brush on the wife's homemade brown sugar glaze that we use on ham and was wondering if I could just put it on right before wrapping in foil to avoid opening the door on my smoker or if I need to brush it on during smoking. Sorry for all the questions but this is a whole new world to me and it's obvious that many of you have the experience and expertise.
post #1 of 4
10/18/16 at 10:30am