I was all geared up to do a turkey for thanksgiving, but I was informed by the Girlfriend and my Sisters that I had to cook my Dad's 25 year traditional fried turkey, and, well....hard to say no to that.
I do have a brine to share.
My pork tenderloin brine.
1qt water, 1/2 cup kosher salt, 1/8 cup whole peppercorns, 1/4 cup brown sugar. Warm in pot til all dissolved. Throw in a whole sliced sweet onion and brine for 12-24 hours. Follow with your favorite rub then smoke em how ya like em.
Tender, juicy and apparently good enough to not have leftovers!
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