Pork Loin on the Primo (and of course, a few mistakes)

[Steve Vojtek]

That looks great to me! I often don't have time (my excuse for forgetting) to brine but I can always add salt later. . BTW I love the plate you served it on perfect !!!!

[sblair1255]

When you say brine are you talking about a dry salt brine or a wet brine? I've never triad a wet brine on a pork loin and have to admit I have ended up with more dry rather than moist pork loin. What temp did you finally take it off at?

[EdF]

I've done moist brine on a loin roast and on thick loin chops. Don't want to do it for too long or you get essence of bologna. But it works for moisture. These days, I'd just dry brine.

[ericbrown]

I do wet brine on pork chops all the time (for an hour or two usually) and love it. I cook them with apple wood smoke...some great chops. For the loin, I may just dry brine it next time.

[ericbrown]

When you say brine are you talking about a dry salt brine or a wet brine? I've never triad a wet brine on a pork loin and have to admit I have ended up with more dry rather than moist pork loin. What temp did you finally take it off at?

I usually wet brine my pork (specifically, pork chops) for a few hours. I was going to wet brine the loin as well for an hour or so but forgot. I think I'll add salt to the dry brine with the rub next time.

I took it off the indirect side at 140 and seared it for a few minutes. It hit 150-ish before I took it off the heat. BTW - I *think* my thermometer needs calibration because when I tested it indoors immediately after coming off the grill with my thermoworks therm, it was closer to 140 than 150.

[Masonic Smoke]

If you were going to stuff the loin by first slicing and "un-rolling" the loin to form a thin square piece, would you wet/dry brine in the whole loin state or after you cut and before adding the stuffing? If the latter, how long would you brine the thinner piece?