I used this same brining method overnight and then put a pork roast on the smoker this morning. It was tender and juicy. Normally I don't brine roasts and they turn out dry. Thank you for posting the video!!
Love pork loin will do this on the weekend with your method . When we do a small brisket we use beef stock and brown sugar with salt and pepper and a touch of apple cider vinegar . Then stab the brisket top and bottom all over with a fork and soak for 24 hours . Then Pat dry and cover with dry rub and leave in fridge overnight uncovered . Finnish of next day in oven and enjoy the magic . Thankyou for your great content
Awesome- I always brine turkey before I smoke them but never pork. It makes so much sense. Smoked pork tenderloin this weekend for sure! Thanks and be well!!
I love pork loin. I like to smoke them on my offset smoker. When I have a lot of time, I like to wrap one in a bacon weave and smoke it too. Good eating 😋
Did you hear someone call you the Bob Ross of Cooking?! Uh yeah. Totally! 🎉 So great to hear your calm relaxed voice making some good stuff especially after a long day at work. You should have a contest and cook for a local subscriber!
Thank you for sharing this! The fact that you said this can be used on a turkey is so helpful. I'll definitely be using this. Btw, your positivity is appreciated.
really getting into cooking and you helped with that while supplying all the best recipes, definitely one of the highlights of my day seeing your videos. thanks so much kevin, cheers :)
Simple. Nothing over the top like all these other yt chefs (not saying their ways or not tasty) but the simplicity of this just seems more appetizing. No extra spices and sauces. Good on ya! 👍
I can't use brines because of health reasons, but I found that pineapple is amazing at breaking down meats and making them taste amazing. Especially pork, of course. But it works great with chicken, but for a much shorter time.
Pork loin is one of my favorite foods. Brine it. Finish it roasted on cedar, top with some sort of fruit based garnish. Mostarda or Brown Butter Apples. 12/10 every time.
Heres a great pork loin recipie salt pepper, garlic powder, onion powder, adobo cilantro lime seasoning, italian seasoning cook at 300 for 2.5 hours pull out pour the majority of juice in a bowl then turn it up to 400 put sliced butter on the top and make sure a little juice left in the pan to prevent drying out. Let it brown up 15 min then bam out this world
You need to share this with my wife..i been eating shoe leather pork for 40 years..she afraid of something 😂 oh she is a dynamite cook by the way 👊 we'll try this looks good and juicy!
My dad used to also serve us pork that we were never sure of if it came from the charcoal side or the meat side of the griddle. He was also scared we get brain worms or some shit 😂 fantastic cook otherwise. Almost made me turn Muslim purely to escape the pork cremation dishes lmao
I wonder if putting like a wire rack in the brine dish would be beneficial for helping the brine fully surround the loins or if it'd just be negligible and more stuff to clean.
Honestly, the air fryer is the best pork tenderloin version i have ever had. Highly recommend to try it. 18 mins at 390 with just olive oil and a nice rub of your choice. Comes out perfect everytime.
@@oldscoolkevmo that makes a lot more sense! Im still considering using the air fryer homemade cooking lol so im far from a cook and i thought i was sharing a cool tip hehe
