"Bill Kasting" > wrote in message
ink.net...
> I will be smoking a couple of Turkey Breasts this Thanksgiving and plan to
try
> brining them overnight as was discussed here last week.
>
> I'm also going to smoke a pork loin. Should I brine it as well?
>
>
> Thanks for any advice.
>
> Bill Kasting
>
>
Just for the heck of it you might try brining the pork roast one time and
see for yourself.
I have brined both bone in and boneless pork roasts that I have then
roasted in the oven. They turned out extremely moist and tender. A general
rule of thumb for brining is that it is a good method to use to add moisture
to NON red meat. In other words, great for chicken, turkey and pork, not
good for beef.
Jill