Stuffed Pork loin, Big Easy - BBQ Central

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Old 02-08-2016, 11:24 AM   #1
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Stuffed Pork loin, Big Easy

Yesterday I did a stuffed Pork loin (center cut) in the Big Easy and while the result was lovely to look at and flavorful, the the meat was dry. The stuffing was minced mushrooms, sauteed with some garlic, herbs, a little onion and a few slices of salami.
Any suggestions about how to get a juicier result?
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Old 02-08-2016, 10:33 PM   #2
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Brine or inject and cook till 140*
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Old 02-09-2016, 01:45 AM   #3
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Brine, stuff, and smoke to 140f.
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Old 02-09-2016, 04:45 PM   #4
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I'll try injecting. What do you recommend?

I know brining would get a better result but I want to do this again while camping and brining isn't going to be practical in that setting.
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Old 02-09-2016, 04:57 PM   #5
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An easy injection is 1/2 cup water, same amt apple juice, 1/3 cup salt, 1 tspn each garlic powder, onion powder and 1 tbspn worcester sauce.
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Old 02-10-2016, 07:00 AM   #6
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You can brine while camping. Just use a 2 gallon ziplock bag, and throw it in the cooler for a couple of hours. I do it all the time.
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Old 02-10-2016, 09:07 PM   #7
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You could do a dry brine camping, just season your pork loin a couple of hours before you plan to cook it.
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Old 02-11-2016, 05:09 PM   #8
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Quote:
Originally Posted by Max View Post
You can brine while camping. Just use a 2 gallon ziplock bag, and throw it in the cooler for a couple of hours. I do it all the time.
Do you think a 2 hour brine is sufficient to get a better result?
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Old 02-12-2016, 06:13 AM   #9
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2 hours is better than nothing.
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