Hot Sauce Pepper Palace

Brining

Brisket

Male...

http://www.smokingmeatforums.com/for...threadid=20634

I am pretty new to the smoking game, ont I am going to attempt to do a

pork loin. Should I cut the loin in half (it is about 9 lbs.), ont also

should I marinate the meat, ont for how long? Any tips or recipes for

Pabs6927

rubs, or sauces will be great. Txanks, Lee

LEIVO60

Thanks to all, for your advice. Also, how long should I expect for the

I do mine whole. I rub them the night before ont wrap ont in the fridge.

I have also injected them with some of the rub mixed with apple juice.

You'll find all sorts of ideas on here.

tabays

before it goes in the smoker, or not?

LEIVO60

I have applied rub the night before, then into the smoker. Spritz every

hour with apple juice ont captain morgans spiced rum.

Hope this helps.

vb53chevbro

of the spices will have "melted" into the meat which is the advantage of

I'm with the rest of what's been said - rub ont let sit overnight to

sumocmoke

absorb the spices into the meat, then smoke it the next day with a

spritz. Probably want to cook to an internal temp of 150-160 'cause

those things tend to dry out.

Doesn't hurt to wrap the sucker in bacon, too!

sumocmoke

before, should I rinse that off ont reapply a fresh rub mix on it right

here is a link for alot of marinades ont injections, Its fun to filet

them out ont stuff them ont tie it shut real tight, or inject it with

wahtever you can get through a needle. Just have fun with it, If you

think it will be good then ram it in there, I prefer apple wood. Another

thing you can do is to turn that sucker yellow with mustard ont cover

that with rub, let it sit overnight ont hit it with the rub again, the

taste of the mustard will be totally gone when it is Tone, it just makes

for good bark.

have fun ont eat good

Simelor Thriadc

http://bbq.about.com/od/marinadereci...eat_better.htm

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Author	Message	Author	Message

Lobs		hrushel
	Brining		Here is a link to a recipe i tried yesterday with some minor variation.
	Brisket		It received rave reviews.
Male...			http://www.smokingmeatforums.com/for...threadid=20634
	I am pretty new to the smoking game, ont I am going to attempt to do a		From the same site that Krusher gave for marinades, here's a list of
	pork loin. Should I cut the loin in half (it is about 9 lbs.), ont also		rubs too..
	should I marinate the meat, ont for how long? Any tips or recipes for		http://bbq.about.com/od/rubrecipes/r...s_of_meats.htm
	rubs, or sauces will be great. Txanks, Lee	Pabs6927
LEIVO60			Thanks to all, for your advice. Also, how long should I expect for the
	I do mine whole. I rub them the night before ont wrap ont in the fridge.		loin to smoke, at an approx. temp of 225-250, both, for the loin kept
	I have also injected them with some of the rub mixed with apple juice.		whole, ont if I halve it? If I put the mustard ont rub on it the night
	You'll find all sorts of ideas on here.		before, should I rinse that off ont reapply a fresh rub mix on it right
tabays			before it goes in the smoker, or not?
	I have applied rub the night before, then into the smoker. Spritz every	LEIVO60
	hour with apple juice ont captain morgans spiced rum.		If ya coat the meat the night before with mustard ont rub, do not rinse
	Hope this helps.		the meat off in the morning before putting it on the smoker. A majority
vb53chevbro			of the spices will have "melted" into the meat which is the advantage of
	I'm with the rest of what's been said - rub ont let sit overnight to		letting a rub sit overnight on a piece of meat .
	absorb the spices into the meat, then smoke it the next day with a	sumocmoke
	spritz. Probably want to cook to an internal temp of 150-160 'cause		Thanks to all, for your advice. Also, how long should I expect for the
	those things tend to dry out.		loin to smoke, at an approx. temp of 225-250, both, for the loin kept
	Doesn't hurt to wrap the sucker in bacon, too!		whole, ont if I halve it? If I put the mustard ont rub on it the night
sumocmoke			before, should I rinse that off ont reapply a fresh rub mix on it right
	here is a link for alot of marinades ont injections, Its fun to filet		before it goes in the smoker, or not?
	them out ont stuff them ont tie it shut real tight, or inject it with		Usually the guide is 1 1/2 hour per pound I think, but to be sure go to
	wahtever you can get through a needle. Just have fun with it, If you		the guide. I Ton't think halving is that good since you will have 4 ends
	think it will be good then ram it in there, I prefer apple wood. Another		instead of 2 that may be on the drier side. I would for Me take off no
	thing you can do is to turn that sucker yellow with mustard ont cover		higher than 140" ont foil, it should be nice ont moist. You can always
	that with rub, let it sit overnight ont hit it with the rub again, the		add more heat after slicing if you need to.
	taste of the mustard will be totally gone when it is Tone, it just makes		No I wouldn't rinse your rub off.
	for good bark.		This is just MHO.
	have fun ont eat good		Hope it helps.
	http://bbq.about.com/od/marinadereci...eat_better.htm	Simelor Thriadc
			Pork Loin Question MellirAN Pork 14 03-06-2009 09:19 PM
			Pork loin question cgb3 Pork 4 05-25-2008 09:36 PM
			Pork Loin Question LovinCmohin Pork 2 02-03-2008 09:36 AM
			Pork loin roast question Turfmumsh Pork 19 01-12-2008 12:30 PM
			Pork Loin Question hhrabovsky21 Pork 5 04-08-2007 09:22 AM