Brine time

[scott edwards]

I have a very lean pork roast that I need to brine, and it weighs about 2.2 pounds.  I already have a brine recipe, I just need to know how long to brine it, so it won't be so dry.  Any suggestions would be greatly appreciated.  Thanks!!!!!!!

 

[JckDanls 07]

overnight works for me.. 12+ hrs .. then smoke to an IT 150ish.. enjoy....

 

[scott edwards]

Thanks!!!!!!!!

 

[sqwib]

Brine time depends on thickness I'm sure you would be ok with an overnight brine, say 12 hours for a 2 pounder as JckDanls suggests..

I pull my pork loins at 140° max... then foil and rest.

Safe internal temp is 145° and you will definitely hit that with the carry over heat.

Loins can be tricky with the internal temps, especially the larger ones where the loins internal temp can vary significantly, but for a 2 pounder you should be fine.

 

[scott edwards]

It's a pork shoulder roast, from a show hog.  I don't know why they cut it so small, when they butchered, but it was given to me, so I had no say.

 

[brandon91]

I think time also depends the concentration of your brine, I brine 2lb pork loins in a solution of 1 quart water 1/4 cup kosher salt and 1/4 cup sugar for 12hrs and it is perfect.

 

[scott edwards]

I brined it, overnight, and cooked it, this afternoon.  It was really tender, and pretty juicy.

 

[foamheart]

Quote:

 
I brined it, overnight, and cooked it, this afternoon.  It was really tender, and pretty juicy.

And that brine flavor? Too much, too little?

 

[scott edwards]

 
Quote:

And that brine flavor? Too much, too little?

Apple juice, salt, brown sugar, and water.

 

[scott edwards]

I used about 3 cups of apple juice, two cups of water, and about a 1/4 cup salt.