Golf rained out today, need something to do, so I guess I'll talk barbecue.
As you may recall, we purchased a 9 lb pork loin and carved it into a 4 lb roast and loin chops. We brined and smoked some of the chops last week and decided to do the same with the roast this week.
Pulled the roast and brined it in this brine we found in Smokin's Brining 101--towards the end listed under "BBQ FAQ Brining Recipes":
(4) George Germon and Johanne Killeen's Brine-Cured Pork Chops
1 cup fresh herbs (rosemary, oregano, thyme-coarsely chopped)
1/2 cup brown sugar
1/4 cup kosher salt
2 tablespoons fennel seed
10 coriander seeds
10 black peppercorns
5 juniper berries
5 bay leaves
1 quart hot water
3 quarts ice water
12 pork chops - 1 inch thick
2 tablespoons olive oil
Combine the fresh herbs, sugar, and salt, fennel and coriander seeds, peppercorns, juniper berries, and bay leaves in a large nonreactive container.
Add the hot water and stir to dissolve the sugar and salt.
Stir in the ice water.
Add the pork chops to the brine, making sure they are submerged.
Cover the container with plastic wrap and refrigerate for 18 to 24 hours.
I didn't use chops, used the loin roast and brined for 48 hrs. Pulled the roast from the brine, rinsed and dried. Gave the roast both a liberal rub and sprinkling of DR. BBQ's Big Time BBQ rub, a general purpose rub. Let the roast set in the fridge for a few hours before resting on the counter for 45 minutes.
Placed a chunk of hickory and 2 chunks of wild cherry into the smoker set at 235* and didn't look at it until my remote read 142*. (Well, OK. I did look at the smoker a few times just to see that beautiful plume of smoke exiting the smoker). Pulled the roast and lightly covered with aluminium foil for 45 minutes. Sliced it and served.
It turned out very moist and flavorful. These brines really do the job. Don't think I can ever do a pork loin or turkey without brining them first. What a difference it makes. My pork and turkey always turn out moist with enhanced flavoring now.
The only thing I'd change would be the rub. While good, it didn't seem to compliment the brine all that well. The brine was more of a herbal while the BBQ rub was more of a sweet and spicy. I really think a salt (may leave this out cause of the brine salt), pepper, garlic, thyme type rub would have melded better. It's like I created a conflict between the brine and rub.
That said, we'll have the rest of the pork loin roast tonight. It's still good.
Original Post