Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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I’ve got a big loin I need to smoke in the next day or two. Any suggestions on a brine? I’ve decided my old go to needs to be pitched and try something new.
Man I never brine or inject pork loin. Low and slow at 225 for 3 hours and you are golden. I do loins on my Weber kettle tailgating and people go nuts for it. Indirect heat and throw some apple wood chunks in there.
I've done both, prefer foil largely because of the soggy mess the paper turns into.
The citrus brine has ACV, sugar, water, garlic, rosemary, salt, one lemon, and one orange. Brined for 24 hours. I did cut back on the rosemary and garlic a tad bit. I’ve done this recipe a few times. Really gives pork loin another flavor. Smoked for around 3 hour and hit 143 temp wise. Briskets were wrapped in foil and in the cooler with towels for 6 hours and they were still almost too hot to handle.
Smoked Pork Tenderloin
Step-by-step instructions on how to smoke pork tenderloin. Soaked in a citrus brine and coated in the most flavorful BBQ spice rub, this is a "no-hassle" smoker recipe the whole family will love!
recipesworthrepeating.com
Meat Church, Heath Riles and Malcom Reed are the main guys I follow. They're all fantastic resources.
Couldn't disagree more. I'll use foil if I need to cheat the clock a bit, but butcher paper strikes the perfect balance between foil and no wrap, IMO. I get to preserve some moisture without losing all of my bark.
Generally what I do as well. Or throw some rub on it the night before which seems to just be a waste, honestly.
I've always had very good luck with Sam's and Costco meats.
Sam's or Fareway. Whatever place is cheaper
This. But I ******* hate the Hyvee near me so I would go to fareway regardless.
I competed in a small BBQ competition this weekend against four teams. Almost swept the the thing. 2nd in chickens wings while placing 1st in ribs and open (I made pork burnt ends) category. Won people’s choice and grand champion.
I would throw Chud’s BBQ into the mix. He is pretty entertaining if you like sophomoric humor.
I find myself going back and forth on this. The last brisket I made I used foil. I do about 24 hour cooking process for my brisket. I smoke it till I get the color I want on the outside and then wrap it to finish it in the oven. Then hot hold it in the oven on the lowest setting until 2 hours before I serve it where it rest in a cooler during that time.
The first few times I did this process, I used butcher paper, and I felt like the bark was too dried out. This last time I used foil and the bark was better. I think the steaming process is helping soften outside bark while it’s still in the oven, but I don’t think it has a mushy texture.
Had to make room for a quarter beef in our freezer.
It has two 30” x 60” cooking levels. I haven’t used the second level since I haven’t needed that much cooking space and it will run cooler in the smoker.
