Help with grilling a loin

m2244 · 07-05-2012, 07:58 AM

So, I am using a maple brine for a pork loin. I plan on putting it in the brine tonigt and grilling it Saturday afternoon.

My question is, should I use a sweet or tangy type of rub or a sauce on it during the cook?

Should I wrap it in foil maybe with some sort of fruit juice?

Any advice here would be appreciated. I want to knock their socks off.

Big Bears BBQ · 07-05-2012, 08:16 AM

Sometimes I sauce when its about done and sometimes not. But you could have one of each sauce to serve when its done. Apple juice or pineapple juice goes good.

The_Kapn · 07-05-2012, 08:32 AM

You say "brine".
Is that a salt, sugar, water brine?

TIM

aquablue22 · 07-05-2012, 08:38 AM

I usually brine loins for no longer than 24 hours and then use a sweet and spicy type rub on them and smoke using a fruit wood, cherry, etc. Watch your temps cause they can go go raw to dry in nothing flat. I like to take them off before done and put them in a covered dish to cool and rest before slicing and serving. I don't wrap anything.

BBQ Bandit · 07-05-2012, 08:47 AM

Off the shelf chipotle mango marinade - just pour it over the loin after it hits the heat.
Just a light touch of flavor and color.

No foil required - pull off @ 140* and allow to rest for 10 minutes.

Resist the aromas - if you can.

m2244 · 07-05-2012, 08:49 AM

Quote:

Originally Posted by The_Kapn

You say "brine".
Is that a salt, sugar, water brine?

Yes with maple. If anyone wants the recipe, let me know.

Ron_L · 07-05-2012, 08:58 AM

I agree with the Bandit. Cook it to 140 internal and it will be juicy and tender.

captndan · 07-05-2012, 10:34 AM

Bandit nailed it.

07-05-2012, 07:58 AM	#1
m2244 Got Wood. Join Date: 03-22-11 Location: Washington, VT Downloads: 0 Uploads: 0	Help with grilling a loin So, I am using a maple brine for a pork loin. I plan on putting it in the brine tonigt and grilling it Saturday afternoon. My question is, should I use a sweet or tangy type of rub or a sauce on it during the cook? Should I wrap it in foil maybe with some sort of fruit juice? Any advice here would be appreciated. I want to knock their socks off.

07-05-2012, 08:32 AM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	You say "brine". Is that a salt, sugar, water brine? TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

07-05-2012, 08:38 AM	#4
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	I usually brine loins for no longer than 24 hours and then use a sweet and spicy type rub on them and smoke using a fruit wood, cherry, etc. Watch your temps cause they can go go raw to dry in nothing flat. I like to take them off before done and put them in a covered dish to cool and rest before slicing and serving. I don't wrap anything. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

07-05-2012, 08:47 AM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Off the shelf chipotle mango marinade - just pour it over the loin after it hits the heat. Just a light touch of flavor and color. No foil required - pull off @ 140* and allow to rest for 10 minutes. Resist the aromas - if you can. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

07-05-2012, 08:58 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I agree with the Bandit. Cook it to 140 internal and it will be juicy and tender. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-05-2012, 08:16 AM	#2
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi. Downloads: 0 Uploads: 0	Sometimes I sauce when its about done and sometimes not. But you could have one of each sauce to serve when its done. Apple juice or pineapple juice goes good.

07-05-2012, 10:34 AM	#8
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Bandit nailed it.