Brining a pork loin prior to smoking?

[arnoldosilvajr]

Hello everyone, my name is Arnold and I hail from the small Texas Town of Hamlin. I am going to attemp to smoke my first pork loin this weekend, and I'm going to follow Jeffs recipe. My question is has anyone ever tried brining there pork loin overnight before following Jeffs recipe? Would it even help, or just leave as is. Thanks for any info.

 

[diesel]

Arnold,

I always brine pork loin if I can.  If you have the time then I say go for it.

Aaron.

 

[smokinhusker]

Brining a pork loin certainly won't hurt it!

I see this is your first post, would you mind heading over to Roll Call and introduce yourself so we can give you a proper SMF Welcome?

Thanks!

 

[flash]

I usually marinade in Mojo Crillio for a bit, wrap some bacon around it and let 'er smoke. Don't really think they need a brining.

 

[mountainhawg]

I brine overnight and if the spirit moves me I might inject a flavor brine or stick a mess of cut garlic cloves in it. Season with rub then top with bacon and cook.  

 

[tritowner]

What goes into a flavor brine?

 

[JckDanls 07]

What goes into a flavor brine?

The base is 1-1-1 (1 gal. water, 1 cup Kosher salt, 1 cup of sugar).. the rest of the added flavors is up to your imagination.. what ever you like

 

[mountainhawg]

I usually add apple juice, vinegar and subtract that from the 1 gal of water, usually about a quart. Add garlic pwdr, onion pwdr, a bit of cayenne, and chypotle pepper plus other goodies depending on my mood.