Bubbabob wrote:
>
> "Camperz4" > wrote:
>
> > I bought a pack of pork loins from Costco. Sliced them in half because
> > they are sooo thick. Since they are so lean I wondered if brining them
> > would make them juicier? I love what brining does to my turkeys. Has
> > anyone tried this? And if so, what brining solution did you use and
> > for how long did you brine.
> >
> > Thanks in advance, Miriam
> >
> >
> >
> Here's what I do:

<snip recipe>
>
> Remove pork roast from cure; discarding cure solution. Gently pat pork
> dry with paper towels. Place roast over drip pan and cook over indirect
> heat using natural lump charcoal and some good chunks of smoking wood
> (I'm using plum lately) at between 300F and 350F until thermometer
> inserted reads 145 degrees.
>
> Remove from grill and slice.

How do you like the plum wood for smoking meat? We have a lot of plum
trimmings from our tree and was considering using that way.