Questions regarding loin end pork roast

[David Lohrentz]

1. How long should I brine it?
2. What internal temp should I aim for?
3. If I am brining, should I avoid injecting, or can you do both?

 

[Kirk Boorman]

The search function yielded this. HTH
Oh, welcome to the board.

 

[adam clyde]

the length of time in a brine depends on what your brine is - particularly how much salt is in it.

As for cooking time/temp, shoot for no more than 160 as a very final cooking temp. If you are doing this at a high smoker temp - like 300+ (I like 350), then I'd take it out at 155.

If I were brining, I wouldn't inject. But that's just me...