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My "first" attempt on smoking...was a pork loin!!

FM Former Member
My "real first" attempt at smoking with my new offset smoker was a pork loin (first was a salmon, but I already know what to do)...

It was a small one, only 1.2 pound from the center cut...I didn't wanted big for my first try!...

took 4 hours at average of 250F. I used 50%hickory, 25% mesquite and 25% apple.

It was delicious, smokie, tender and flavourfull!!

When I cut it, the center was the usual "white" of pork (left it too long I think, wanted it to be pinky). But for ¾inch all around, there was a pink colour circle all around ??(will post pics tonight) I was wondering what it was ??

What I tought first was that the brine solution didn't penetrate all the wat to the center and the center was more cooked ??

Also, for the brine, I "followed" the pork recipe (used sea salt instead of kosher)

1 gallon water and 1/2 cup sea salt. (and all others)

I did 1/4 of the recipe, so used 4 cups of water and 1/8c of sea salt...

It didn't seems salty as I was expecting ??

any answers for me!???
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FM Former Member
I suspect that at least part of the issue was the use of sea salt vs. kosher salt. The ratio of salt volume to weight can vary pretty dramatically depending on the type of salt in question. Next time I would use kosher salt. Also, how long did you brine it for, and did you boil the brining solution before adding the loin (boiling will ensure that the salt and sugar dissolve)?
FM Former Member
quote:
Originally posted by buckeyebbq:
I suspect that at least part of the issue was the use of sea salt vs. kosher salt.


what issue ??

did not boil the brine ??but all appeared disolved, no grinding noise... ?? will boil next time adn use kosher salt!!

and how long per pound ??

here's the pics...

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FM Former Member
1/4 Simple pork brine (from cookshack's 101's) (for 10 hours):

1/8 cup sea salt
1/8 cup sugar
4 cups water
2 bay leaves
1 ognion
fresh ground black pepper (5 spins, coarse)

marinade (for 8 hours)

juice from 2 oranges
1 tablespoon orange zest
2 table spoon thyme
1/4 cup olive oil
fresh ground black pepper (3 spins, coarse)

does this helps ?

was it a nice loin or did I miss it ??
FM Former Member
It does look to be slightly overdone, but it looks very tasty! Try injecting some of the marinade next time. Most who brine don't marinade, just rub and/or sometimes mop before done. I just rub and sometimes inject. Most who marinade don't rub, just mop more marinade while cooking.

I just confused myself.
T tomMember
Good thoughts above.

Sometimes when you combine multiple techniques,you might get new and good and sometimes they can counter each other.

1.2 lbs is just a big pork chop.

I'd go simple,and change one thing at a time.

I'd try the brine with just the kosher salt and sugar.


Heat and then chill it.
4 hrs will probably be plenty.

Rinse and dry it.

Use a simple pork rub,without sugar.

Cook it at as close to 325º-350º as the cooker will run.

Pull it out about 145º internal and let rest in foil 20-30 mins.

That should give you the standard good pork loin,and you can make changes from there.

Just my $0.02
FM Former Member
quote:
Originally posted by Tom:
I'd try the brine with just the kosher salt and sugar.

Heat and then chill it.
4 hrs will probably be plenty.

Rinse and dry it.

Use a simple pork rub,without sugar.


TOM, by 4h you mean meat in the brine or the chill time when brine is heated ??

And thanks for all the inputs...

The overcook must be because my recipe mentioned to remove when 160f is reached inside...?

145 is a lot less !! I will take notes!!

Another Question, RUB is when dry spice are put ontop while cooking and MOP is something liquid or thick (like a marinade or kinda BBQ sauce) ??
T taktezTo err is human, to smoke is divine.
I don't mean to be speakin for Tom here, but I'm pretty sure I know what he's tellin you. It's standard practice to heat up the brine until the salt and sugar have dissolved then to chill it to about 38 40 degrees before you put the meat in the brine. For a roast that size about 4 hours in the brine sounds just about right.

A good way to get a quick chill on your brine is to cut back on the water when you heat it then make up the difference with ice cubes.
FM Former Member
Is there some sort of a chart stating the time vs. the weight for desired meats or poultry ?

And can you keep "unused brine" in a fridge ?

example, making 4 gallons of brine and store it in the basement fridge and use only the required amount.

AND...

Thanks for the replies & help!!

now testing ribs this week end...

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