Bill Kasting typed:
In article ,
says...



I'm also going to smoke a pork loin. Should I brine it as well?



No. Butterfly it and stuff it. Then cook at about 350 to 400 with smoke
chunks
until internal is about 125, wrap it in foil and place in a (warm) cooler for
about an hour. Then slice and serve. It'll be the juiciest you've ever had.

stuffing
provolone cheese
fresh spinach
prosciotto (sp)
crushed garlic
fresh rosemary sprigs
fresh ground black pepper
Tie back together and season the outside with salt and more freshly ground
black
pepper and paprika

BOB



Mmmm. Sounds great! I'll probably wait and try that some weekend for myself
instead of wasting it on the in-laws.....

I've smoked loins before with a rub and gotten good results. I was just
wondering if pork benefits from the brining process like poultry.

Not in my (limited, with pork loin) experience. Think about what you'd use for a
dry rub, eleminate most of the salt, and use that with some fresh greens and
herbs/spices and stuff them this time. Maybe even a wild rice type stuffing.


Thanks for the recipe!

You are welcome

BOB
PS you are talking about the pork loin (larger and less costly) and not the
tenderloin (much smaller and more costly)?