That is an awesome looking feast. Nice work. I was a Cub Scout, Webelos and a Boy Scout. We never had anything like that.
The rub I use has a lot of salt in it, remember this is for sliced Pork Sammies.Hi!
I'm going to attempt the pork loin this weekend with brining. I am not an experienced smoker so I may have to do a rain dance to the charcoal gods and hope and pray it comes out well lol. Question, does the rub you use contain salt? My guess would be no since you are brining for two days. Btw it looks delish! Thank you for the step by step.
Regards
Appwsmsmkr1
To be quite honest, the reason I brine is to get a bit of flavor throughout the entire loin, tastes as good or better than my favorite delis "lunchmeat" pork.Awesome! I do have Montreal steak seasoning that I will use sparingly. I'm not to concerned about the gravy for the smoke I just want the loin to be juicy and flavorful which I think the brining will do. Thank you so much for your help. Ill def post pictures!!
Thank youGreat job Sqwibb. The scouts are a great organization.I worked 18 years with the scouts from cub pack chairman,
Asst. Scout master, Scout master, dist commissioner, and a number of Dist. and Council positions and as staff member of the National Jamboree in Virginia. Working with the scouts was one of the most rewarding things I have done. Keep up the good work I know you will be as gratified as I was.
I would use 1-1/2 cups of salt to 1 gallon of water and 1/2 cup brown sugar, I did not use Brown sugar this time and added soy sauce, so we will see what happens.The last time i made a pork loin, i did not brine only seasoned the top, it was good, but it tasted bland in the middle. this time i am going to brine also for flavor. i did only put in a half of a cup of salt with my b.sugar, boullion cubes, and spices. i will then sprinkle the montreal steak seasoning before i put in the smoker. Thanks for your awsome advice. your food looks delisious-pardon my bad spelling.
regards
appwsmsmkr1
Yes it is.Oh wow that looks really tasty. Especially the last one. Is that a sweet and sour type sauce?