Smoked Pork Loin Recipe

Ingredients

Pork Loin

1.8 – 2.2 kg bone-in pork loin roast
handful maple wood chunks

Brine

2 cups hot water
8 cups cold water
½ cup salt
¼ cup brown sugar
1 medium onion, quartered
1 tablespoon black peppercorn
4 bay leaves

Seasoning Blend

¼ cup brown sugar
3 tablespoons paprika
1 tablespoon ancho chilli powder
1 teaspoon thyme
1 teaspoon onion flakes
1 teaspoon garlic flakes
1 teaspoon black pepper

Preparation

1. In a very large cooking pot, bring water almost to a boil. Add salt and brown sugar. Whisk to dissolve. Whisk in all remaining brine ingredients and let cool for 30 minutes.
2. Immerse pork loin in the brine and store in the refrigerator for 12 to 16 hours.
3. Preheat your smoker to 135°C.
4. Remove pork loin from the brine, rinse under cold water and pat dry with paper towels.
5. Combine all remaining dry ingredients in a bowl and mix with your fingers to break up any lumps. Generously season the pork loin on all sides with the seasoning blend.
6. Place the pork loin in your smoker with 4 to 5 wood chunks on top of the hot coals. Cook until the deepest section of the pork reaches an internal temperature of 70°C, or about 3½ hours.
   HOT TIP – Use an instant read thermometer to determine the internal temperature of the pork.
7. Remove the pork loin from your smoker and let rest at room temperature for 20 minutes before serving.