Love this forum. I got hold of a 9+ lb centercut pork loin a few days ago cause it was on sale, not knowing what to do with it. Did a pork loin search on the forum and decided brining it was the way to go. I used a brine I picked up here: 1 gal of water, .5 cup kosher salt and .5 cup white sugar, some worcestshire and 3 bay leaves. It sat in the brine for about 36 hours (due to an unexpected delay). Smoked it at 225 with a 2.5 oz hickory chunk until it reached an internal temp of 145 ( about 2.5 hours ).
This loin was unbelievable - perfectly cooked, deliciously smokey all the way through, fork tender and drippingly juicy-fantastic! The whole family raved about it!
I'm sure if it weren't for this forum, I would NOT have brined this loin, and would have WAY over-cooked it. So, thanks to all the contributors of info on pork loin within these forums for their combined wisdom. They saved my pork loin, and a pork loin, like a mind, is a terrible thing to waste.
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