Dave Estrem (Savory Dave)
TVWBB Fan
Hello:
Question to you all; I have a 10 Lbs. center portion, pork loin roast - rib section (I hope that sounds right). It's basically a rack of baby backs with all the loin meat still attached. Has anyone tried brining this, and is it as good as brining poultry? Any recipe ideas for the brine? How long should it brine?
Any ideas would be appreciated. This is for the Indy 500 Sunday. I'm thinking of smoking it on the WSM first for about 6 hours at 200-225, letting it rest for 2 hours, and then blasting it on the kettle to form a nice crust for 15 minutes. I saw this method on Alton Brown's show, Good Eats. He did it for a standing beef rib roast, but I think it would work on my roast too.
Thanks,
Question to you all; I have a 10 Lbs. center portion, pork loin roast - rib section (I hope that sounds right). It's basically a rack of baby backs with all the loin meat still attached. Has anyone tried brining this, and is it as good as brining poultry? Any recipe ideas for the brine? How long should it brine?
Any ideas would be appreciated. This is for the Indy 500 Sunday. I'm thinking of smoking it on the WSM first for about 6 hours at 200-225, letting it rest for 2 hours, and then blasting it on the kettle to form a nice crust for 15 minutes. I saw this method on Alton Brown's show, Good Eats. He did it for a standing beef rib roast, but I think it would work on my roast too.
Thanks,