Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Clonesmoker on February 22, 2021, 03:42:44 PM

Title: Brined Pork Loin
Post by: Clonesmoker on February 22, 2021, 03:42:44 PM

Had a little problem with the "V" shaped piece coming off the bottom of the heat shield on my DB. After a 4 bolt fix to reattach it, I put this on for 3.5 hours. It turned our flavorful and moist. Brined in a water, maple syrup, kosher salt, thyme, and garlic brine for 12 hours. Added some BBQ rub and it was tasty. any guesses as to where the probe was inserted??

Title: Re: Brined Pork Loin
Post by: Bar-B-Lew on February 22, 2021, 05:53:51 PM

Looks great

Title: Re: Brined Pork Loin
Post by: hughver on February 22, 2021, 06:20:08 PM

What was your finished IT?  ???

Title: Re: Brined Pork Loin
Post by: Clonesmoker on February 22, 2021, 06:38:58 PM

Quote from: hughver on February 22, 2021, 06:20:08 PM

What was your finished IT?  ???

I pulled it off right at 145. I even let it rest for 20 minutes.

Title: Re: Brined Pork Loin
Post by: hughver on February 22, 2021, 07:01:22 PM

Thanks, it looks great.  :lick:

Title: Re: Brined Pork Loin
Post by: cookingjnj on February 22, 2021, 07:15:49 PM

Looks fantastic.  What is that white blemish on top??  Just kidding, I guess I answered.  Thanks for sharing.