Found a cheap pork loin at Sam’s club and decided to brine and smoke it. Did a 5% salt and 5% acid (apple cider vinegar) brine with some spices mixed in overnight. Dried and hit it with a sweet pecan rub. Smoked at 250 until 140ish. Basted with sauce then grilled for about a minute or two. Rested for 30 minutes and sliced in. Pretty awesome for such a cheap hunk of meat. Made some homemade “Texas roadhouse” rolls because the family loves them. The other half of the loin is going to be cured and smoked soon.
by buddyMFjenkins
5 Comments
looks awesome, brother!
Wow – can you share the recipe/technique, please?
The pork loin looks money, but I gotta admit, those perfectly buttered browned buns look even better!!
Curious what the apple cider vinegar in the brine does to the flavor or texture?
Have you tried both methods without acid in your brine or do always do that? I usually do salt pepper and brown sugar but have never tried adding an acid.
I just did this for the first time on Sunday. Always grill it and never disappointed but smoked was incredible. Took a little under an hour @ 225, hard to beat.
You got a recipe for them rolls?