Tried to smoke a pork loin yesterday and it turned out too salty. I used Emeril's rub as the seasoning, and marinated for 2-3 hours in the frig prior to the smoke. Meat was very tender but just way to salty. Do I want to use a rub without any salt? is this just a pork loin that has this problem. I am wanting to try a prok buut for pulled pork next but now scard that it might turn out too salty ago. Thanks for you patients with this newbie!
I've never used any of Emeril's rubs.
You may want to check the label on the package of pork you bought. Enhanced pork is becoming more common in the super markets. Enhanced pork is injected with a brine and other flavorings to help keep it moist during cooking. It can be injected I believe, up to 7%-15% of it's weight. If it is enhanced the additional ingredients have to be listed in the ingredient section of the label.
That is probably it. It was a store (grocery) bought in a sealed package. I will definitley look at the packaging next time. Also, I will try a homemade rub (probably one from this site). Can't wait to try again..."if at first you don't succeed...try, try, again" Thanks