I have found that I have not really noticed a difference. There have been times where I will hit the pork with apple cider vinegar in a spray bottle every hour or so. Also, the vinegar of the mustard adds to the overall flavor of the meat.Īs far as basting, I do not baste. The rub will continue to work on the butt while resting, breaking down the muscle and making it more tender. In reference to your earlier post regarding the overnight rest with the mustard and rub: The mustard is used basically to keep the rub on. BUT … if you follow through that way please let us know how it turned out. The pork will develop a nice bark with just smoking at that temp and really doesn’t need a sear. Seal the bag and massage the spices, oil and soy sauce into the pork. In a large sealable plastic bag, combine ingredients for marinade and add your pork. 2 Add the remainder of the ingredients, and stir. Directions List Steps 1 Fill a large pot with the water. DON'T FORGET This brine also works great with bone-in pork chops. WIPE OFF Rinse brine off before smoking to remove excess spice. I will say that I am not sure how well the smoke will penetrate the meat wit a sear so watch out for that. Trim the tapered end off of the pork tenderloin. Use a pot large enough to hold brine and smoked pork loin comfortably. Hey Martha, I have never seared the meat and then smoked so let me know how that goes. Try our street tacos recipe or our stuffed bell pepper recipe! Pecan or hickory wood is the best to use for this. You just need to keep an eye out and when the smoke stops, toss another chunk in. You want that smoke to start smoking, not waiting until the water evaporates.Įach chunk usually takes about 45 minutes before needing to add more. Since I put my wood directly on charcoal, I soak it overnight.Īfter much trial, I have found that using chunks of the unsoaked wood works much better. Cover the pork tenderloin with mustard and liberally. You can buy all sorts of wood for smoking from Lowes, Home Depot, or Amazon if you don’t want to get out. Evenly combine salt, pepper, paprika, garlic and onion in a small bowl. I will also place my wood chips into some water overnight. We smoke with Hickory. Some people like to spritz it with apple juice or apple cider vinegar but I don’t find that necessary. The mustard allows the dry rub to adhere better, and the vinegar helps in the cooking process. I will pat it relatively dry, apply a liberal amount of mustard all over, and apply the dry rub and wrap it up overnight. In a small bowl combine the dark brown sugar, granulated sugar, paprika, celery salt, cayenne pepper, dry mustard, garlic powder, onion powder, salt, and black pepper. Any grocery store should have them, I like to get a couple at a time.įriday, after about 18-24 hours I am going to pull out the meat from the brine and let it rest for a couple of hours. Thursday night I will put my pork shoulder in the brine. At Char-Griller, we pride ourselves in making quality grills, smokers, and accessories, that are affordable for the hardworking families that buy them. So, let’s say I am wanting to fall face first into a plate of pulled pork at 4 pm on Saturday, this is what I am going to do:
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