Hi All!
I have a 1/2 Pork Loin @ 2 lbs, 6 oz. I scored, tied, and foodsavered it back in March. Looks beautiful... anyhooo....
( The 1st half was done on the gasser following a CooksIllustrated recipe. No brining, but used a marinade & awesome rub combination ( their recipe) and the loin came out great! )
I'm dying to try my new injector using Meathead's recipe. So here are my questions:
1. Should I do a dry brine, or just rely on the injection alone?
2. Should I use a rub, or just rely on the injection alone?
3. Smoking. I just read somewhere here that loin is not really that great for smoking. ( Used hickory above - soaked
) If I were to smoke, should I use hickory or oak chips? Or skip it and rely on # 1 or # 2 above?
Thanks in advance!
--Ed
I have a 1/2 Pork Loin @ 2 lbs, 6 oz. I scored, tied, and foodsavered it back in March. Looks beautiful... anyhooo....
( The 1st half was done on the gasser following a CooksIllustrated recipe. No brining, but used a marinade & awesome rub combination ( their recipe) and the loin came out great! )

I'm dying to try my new injector using Meathead's recipe. So here are my questions:
1. Should I do a dry brine, or just rely on the injection alone?
2. Should I use a rub, or just rely on the injection alone?
3. Smoking. I just read somewhere here that loin is not really that great for smoking. ( Used hickory above - soaked

Thanks in advance!
--Ed