Question about smoking a pork loin roast

[Richtee]

You ask How do I know if it was any Good? Easy,if she eats it all and I don't get any then it was good. Big Bula Loves Good Q Rookie07

Wellll.... what was the left-over situation?

BTW... that is a basic saline brine. If you'd like a sample of my commercial pork brine product... drop me a PM with a name and address and I'll get you enough for a few chops or a hunk of loin.

[Rookie07]

Wellll.... what was the left-over situation?

BTW... that is a basic saline brine. If you'd like a sample of my commercial pork brine product... drop me a PM with a name and address and I'll get you enough for a few chops or a hunk of loin.

Thanks Rich.
I sorta goofed up and brined the pork loin for a little over 24 hours and it was a little salty. Next time I use less salt and increase the brown sugar some but I loved the other spices.I also used a rub that was too spicy for Big Bula Mae.

My Old Huntin Dog (Major) Loved it though (Woofed er right down) and wanted more. Good Dog !!!

Thanks Rich I been wanting to try your products and would love a sample, I'll shoot you a PM. I need all the help I can get trying to get this pellet pooper figured out. I have run big draft smokehouses all my life and smoked tons and tons of product but this unit (Green Mountain) has thrown me a curve or two.

On a side note I had the chance to use my brand new super fast Thermapen (Red) and it's the bomb. I must have probed that loin 15/20 times But I think I overdid it some as a lot of the juice ran out of the loin from all the holes I punched in it. was just a tad dry LOL God I love all these Gadgets Need to order one of them Vorteckie things you sell just as soon an Big Bula Mae lets me pull the trigger on a Weber Kettle. I'll bet ya I can get me one Hell of a fire going in one of them units. I'll just have to keep a ways from the house or garage. Rookie07