Thanks for all the advice.....the meal was a success! And here are the results:
The Brine recipe chosen was from http://www.grillingcompanion.com/pork-loin-roast-on-grill/ with some minor variations.
================== Brine Recipe ==========================================
Hi guys and gals,
I'm planning to do a 1/2 loin (~3 lbs) this weekend and need an time estimation, plus any advice to make this adventure more successful. This is first time I've done a pork loin.
My plan is to brine it 12 hours prior and rest at room temperature ~30 minutes before putting on...
Thanks for the advice.
First of all I use a separate digital T-probe on the counter as a one last check, just in case my other probes had bad placement. i.e near bone, in fat...etc.
Just for the record I can exclude bad thermos......this would mean 3 bad probes.
However I agree that the brine...
Ok here is the situation.
My wife has asked me to smoke two 12 lbs turkeys today for a friends birthday party tomorrow. No problem, poultry is one of my strong suits.....well until today.
I took my typical approach, brine for 12 hours, smoke at 250 until the thigh and breast is 180.
It appears to me that they need to address the quality issue with the probes.
BTW, I did reach Maverick about the issue and they are replacing the bad probe for free.
However I'm still a bit leary about the product and concerned of a failure in midst a smoke.
Got my ET-732, and used it once before the meat probe failed.
I have been using my wife's basic kitchen cooking probe without any problems, even with the wimpy silicone wires. I was looking forward to the rugged probes of the Maverick unit, but only to be let down.
I personally think Maverick...
I have a question. How does one know when smoking meat goes past a hobby?
This smoking habit of mine started out as a hobby to combat the high priced restaurant smoked food (now I know most wasn't even BBQ-ed). All I have been using is ECBs, both charcoal and electric.
Up to this point all I...
Help, I need some advice.
My wife is planning a graduation party (actually mine) and asked me to smoke a couple large butts. Her thought was to smoke the butts a couple days early.
I'm a bit concerned on how the meat will turn out doing this, and how much meat is needed for 50 people.
I have been using the Hi Mountain cure/seasoning packets with great successes, but now I want to try some thing new.
My first thought is to use Morton Quick Tender and some marinates......BUT I'm a bit nervous and need some advice.
Reading the instruction on the Morton QT it appears that the...