- Jun 27, 2020
- 15
- 3
Hey guys, I'm new to the forum, and looking for advice. I've been smoking for years, but never brined or injected. I have a huge Costco pork loin in the freezer just begging to get in the smoke and make us all happy.
Three questions:
Will a four-inch diameter loin take forever to smoke at my usual 225-250 temperature, and if so, should I cut it up first?
What sort of device do you use to inject brine etc. into meat?
How important is brining?
Thanks for any help.
Tim
Three questions:
Will a four-inch diameter loin take forever to smoke at my usual 225-250 temperature, and if so, should I cut it up first?
What sort of device do you use to inject brine etc. into meat?
How important is brining?
Thanks for any help.
Tim