- May 9, 2010
- 418
- 426
Hello, I would like to try a pork loin on my Kamado this weekend. I am interested at first at maybe doing one with just an off the shelf pork rub. I keep reading about peach glazes people put on at the end too and that sounds really good. Here are some of my questions
1. With this cut of meat do I need to brine or inject it? If so, what is better? Brining or injecting?
Does someone have a good brine or injection recipe?
2. I have apple wood chunks on hand. Would this be a good wood to use, or should I pick up some hickory too?
3. At what itt do you want to glaze it, and can anyone provide a good simple glaze? Thanks.
1. With this cut of meat do I need to brine or inject it? If so, what is better? Brining or injecting?
Does someone have a good brine or injection recipe?
2. I have apple wood chunks on hand. Would this be a good wood to use, or should I pick up some hickory too?
3. At what itt do you want to glaze it, and can anyone provide a good simple glaze? Thanks.