Need some help short on time Pork Loin

[meathead14]

I plan to cut this in half to give me about 2 X 4lb roasts for Christmas dinner. I would like to brine them but I will be away from home the next 3 days is that too long to brine? Would also love some advice on Temps and times to smoke.. thanks

20141220_172258.jpg

• meathead14
• Dec 20, 2014

 

[timberjet]

I think unless you want canadian bacon that might be a bit long to brine. I smoke loins at 225 until 135 degrees, wrap in foil and rest in a warm place. It will carryover to 140 or so. smoke to internal temp not time. They don't take very long though. Not like a big ol hog leg or anything. You might read the fine print and see if it is enhanced or not. If so it may not need to be brined. I have never found the need to brine pork loins but if you guys like it more well done than med. you might be better off to.

 

[meathead14]

Thanks Timber

 

[red dog]

Howdy Meat.

I would do a shorter brine-marinade if it were me. For a loin even 4-8 hours would be fine. I'm not sure what type smoker you have but in my MES I would do at 240-260 until an internal temp of 140.  Tent with foil for 20 minutes before serving. I can't say how long it will take but I would allow about 25-30 minutes per pound. With smoking it's done when it's done and always go by IT not time. Good luck and be sure to post pictures of your smoke.

 

[sqwib]

Actually 48 hours is OK for Loins being they are dense. I do all my pork lines 48 hours. The very ends can get a little hammy.
You can look at my brined loins on my index page
Just make sure the brine ratio is good.
But three days may be pushing it

 

[meathead14]

Thanks guys, I have an Electric cabinet style smoker (not sure of the proper abbreviation for thus yet) this will be my first time using it for anything like this... I've been pretty successful with loin in the past on my gas grI'll with indirect heat and putting smoke to it that way but I've never done one entirely on a smoker