- Joined Sep 8, 2016
I have two five pound pork tenderloins that have been soaking in Pop's brine for the last 4 days. Planning on taking them out on day number 13 and smoking them. I am curious if anyone has a recommendation on what, if any seasonings I might use after I remove the pork from the brine before smoking. I am worried adding anything with too much salt, which includes just about any rub these days, will overpower it since it will have some salt from the brine. I was thinking maybe just some garlic powder and black pepper, but wanted to see if anyone had a better suggestion?