Smoking a pork loin results in tender, juicy meat with amazing flavor. But brining the pork first takes it to the next level.
Brining is the process of soaking meat in a saltwater solution, which enhances flavor and moisture retention. When it comes to lean cuts like pork loin, brining is crucial for preventing the meat from drying out.
In this complete guide you’ll learn how to brine a pork loin at home. We’ll cover everything from the science behind brining to step-by-step instructions for making your own flavorful brine.
Why Brine Pork Loin Before Smoking?
Brining pork loin before smoking provides several benefits
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Enhances moisture retention: The salt in the brine alters the protein structure of the meat, allowing it to retain more moisture during cooking. This results in juicier pork.
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Improves tenderness: Brining makes the pork fibers more swollen and flexible, leading to a more tender texture.
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Infuses flavor: Salt, sugar, and aromatic ingredients in the brine get absorbed into the meat, adding lots of flavor.
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Prevents drying out: Brined pork stays juicier when exposed to heat and smoke, preventing it from drying out.
Pork loin is very lean and prone to drying out, so brining helps lock in moisture and ensures succulent results. The brine gives the meat a head start on juice retention before hitting the smoker.
How Long to Brine Pork Loin
The brining time depends on the size of the pork loin:
- 2 to 3 lbs – brine for 2 to 4 hours
- 3 to 4 lbs – brine for 4 to 6 hours
- 5 lbs or more – brine for 8 to 12 hours
A good rule of thumb is 1 hour of brining time per pound. Smaller loins need less time to absorb the brine.
Brining for too long can make the pork overly salty, so stick within the recommended time frames.
Simple Brine Recipe for Pork Loin
This easy brine recipe infuses pork loin with flavor and moisture:
Ingredients:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- 1 tablespoon black peppercorns
- 4 garlic cloves, smashed
- 3 sprigs fresh thyme
- 1 tablespoon coriander seeds
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions:
- Combine all brine ingredients in a pot and bring to a boil. Stir to dissolve salt and sugar.
- Remove from heat and let cool completely.
- Place pork loin in a large ziplock bag or container.
- Pour cooled brine over pork loin until submerged. Seal bag, removing excess air.
- Refrigerate for recommended brining time, flipping bag occasionally.
- Remove pork from brine and pat dry. Discard used brine.
- Smoke pork loin as desired until it reaches an internal temperature of 145°F.
The salt and sugar infuse flavor and improve moisture retention. Spices like peppercorn, garlic, and thyme add aromatic depth.
This basic brine makes the pork incredibly tasty! But you can also customize it with different herbs, spices, citrus, or even beer.
Brining Tips for Best Results
Follow these tips to properly brine your pork loin:
- Use kosher salt, which has a cleaner taste than table salt.
- Chill the brine before adding the pork to prevent bacteria growth.
- Submerge the entire pork loin in the brine. Use a heavy plate to keep it down if needed.
- Brine in the refrigerator at 34°F to 40°F to prevent spoilage.
- Flip the bag with pork periodically so the brine contacts all surfaces.
- Rinse pork well after brining and pat extremely dry before smoking.
- Throw out used brine instead of reusing to prevent bacteria.
- Apply a rub after brining to add more flavor and aid browning.
Proper temperature control and post-brine handling are vital for food safety.
Step-by-Step Guide to Smoking a Brined Pork Loin
Follow these simple steps for amazing smoked pork loin:
Ingredients
- 3 to 4 lb pork loin, brined
- 2 tablespoons vegetable oil
- Spice rub of your choice
Instructions
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Prepare pork loin brine and brine the pork for the recommended time as instructed above.
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Remove pork from brine and rinse under cold water. Pat extremely dry with paper towels.
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Coat pork all over with vegetable oil. This helps the rub stick and promotes browning.
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Generously apply your favorite spice rub, coating the entire surface.
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Preheat smoker to 225°F using preferred smoking wood chunks. Fruit woods like apple, cherry, or pecan work great.
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Place pork loin directly on the smoker grates. Insert a probe thermometer into the thickest part.
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Smoke pork for 2-3 hours until it reaches an internal temperature of 140°F.
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Remove pork from smoker and tent loosely with foil. Let rest 15 minutes.
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Slice pork loin into 1/2 inch thick pieces. Serve and enjoy!
The brined pork will be super juicy, tender, and full of flavor. Resting is crucial to allow juices to redistribute. Slicing against the grain makes it even more tender.
FAQs About Brined and Smoked Pork Loin
Should pork loin be brined before smoking?
Yes, brining helps pork loin retain moisture and prevents drying out when smoked. It’s highly recommended.
How long does brined pork loin last in the fridge?
Brined pork loin will last 3-5 days in the fridge. Cook within this time for best quality.
Can I reuse pork brine?
No, you should always discard used brine instead of reusing to prevent bacterial contamination.
What wood is best for smoking pork loin?
Fruit woods like apple, cherry, and pecan give great flavor. Hickory and maple also pair well.
What is the minimum safe internal temperature for smoked pork?
Smoked pork, including loin, should reach at least 145°F internally before removing from heat.
Can I smoke pork loin without brining?
You can smoke pork loin without brining, but it’s likely to end up drier. Brining helps ensure tender, juicy results.
Enjoy Delicious Brined and Smoked Pork Loin
Brining is easy but transforms basic pork loin into succulent, flavorful meat. The salt and seasonings infuse throughout while improving moisture retention.
Be sure to brine for the recommended time based on size. A simple brine of salt, sugar, and aromatics perfectly seasons the pork. Rinsing and drying the brined loin before smoking helps get that crispy exterior.
Smoking low and slow develops that incredible flavor while keeping the brined pork tender and juicy.
Next time you want to impress guests or simply treat yourself, try smoked pork loin. Just remember to brine it first for the juiciest, most flavorful results!