Yup, tonight was a failed pork loin IMO.

[Carvendive]

1.75# pork loin roast, 3 hrs at 225°F,. I brought the IT to 145°F. OD'ed! Kind of dry. Plenty is smoke flavor but I'll not do these again.

I salted and rested on the counter for 75 minutes, then back in the fridge for 2 hours. Next I covered it with Jeff's original rub and from there it was into the RecTec Stampede at 225°F for 3 hrs, until the IT was at 145°F. I don't know why it was dry but I'll not be doing them again.

 

[JckDanls 07]

Don't give up so easy... Loins really like it when you take them swimming in a pool of Brine... The difference is night and day... in my eyes ...

 

[Carvendive]

Don't give up so easy... Loins really like it when you take them swimming in a pool of Brine... The difference is night and day... in my eyes ...

Ok, I'll give it another try. Wet brine... How long do you think?

 

[JckDanls 07]

over night... 10-12 hours ...

 

[smokerjim]

Don't give up so easy... Loins really like it when you take them swimming in a pool of Brine... The difference is night and day... in my eyes ...

I agree with mr. danls, I always brine a few hours in a simple water, salt and sugar brine. air dry and smoke it.

 

[Carvendive]

I'm game, plus, I have another one in the freezer. It'll be a while before I get to though as I've got a 30# solder coming up next for my wife's birthday.

 

[kelbro]

Best of luck to you. I've never been able to get a pork loin to have any taste. My aunt made it look so easy!

 

[fivetricks]

Easy to give pork loin great flavor. Just gotta cure it and cold smoke it and call it bacon ;-)

Or do the butterfly and stuff method.

 

[chopsaw]

I'll not do these again.

I was there too , but follow JD's advice , or get some Tony C's creole butter injection . Inject and hold over night . You will be amazed with either method .

 

[Carvendive]

Don't tell my wife but I think I select better cuts than she does.
When I pick them out they come out 4 of 5 star. Well, maybe 3-1/2. Hers are like 1-1/2
Maybe it's just me. I'll keep on trying, that's a given. Injecting is a possible but I'll take it a step at a time. THANKS ALL!

 

[scaredycat]

I prefer pork butt fat = flavor. Did one this weekend 6 1/2 pound. Turned out great. Brined for 12 hours, salt, brown sugar, vinegar. Smoked at 230 for 6 hours or until internal temp of 190. Everybody raved about it

 

[chilerelleno]

If at first you don't succeed, quit.
Nah.
I prefer to inject a simple salt water brine or marinade.