Applewood Smoked Pork Loin

Applewood Smoked Pork Loin

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 large sprig rosemary
• 1 red chili, split and seeded
• 5 cloves garlic, crushed
• 6 pound boneless pork loin
• black pepper

1. Bring the water to a boil with the salt and sugar. Remove from the heat, add the rosemary, chili and garlic and let cool to room temperature.
2. Place the pork in a container large enough to hold it. Cover it with the prepared brine (make sure it is fully submerged, using a plate as a weight if necessary), put the lid on/cover with plastic wrap and place in the refrigerator. Leave it in there for 24-36 hours to fully absorb the brine.
3. After the appropriate amount of time has elapsed, remove the pork from the cooler. Place racks on a sheet pan and put the pork on top, so that it is elevated and air can flow on all sides. Return this to the refrigerator uncovered and leave overnight to dry out the exterior of the pork, to allow more smoke to permeate it.
4. Remove the pork from the refrigerator half an hour to an hour before preparing to smoke it. The meat will cook more evenly if it is brought to room temperature first. Since it has been cured with the salt it will inhibit growth of microbes, but this amount of time isn’t really a threat to your health anyway. While the meat is coming to temperature, soak half a smoker box worth of applewood chips in water.
5. Heat your propane barbecue to medium-low or light a chimney full of charcoals. When the pork is ready, drain the wood chips and combine with an equal portion of dry in the smoker box, and place this directly on the coals or barbecue. If using a charcoal barbecue, make sure you have the coals distributed for indirect heat (pushed to the side the pork is not on). Once smoke starts billowing out, put the pork fat side up on the grill grate and close the lid.
6. A box of wood chips will produce more than enough smoke to give this a deep flavor. Once all smoke has been extinguished, continue cooking until the roast reaches an internal temperature of 170 degrees, either finishing on the barbecue, or placing in a 350 degree oven elevated by a rack. Increase the temperature to high for the last 20 minutes of cooking to develop a crispier, crackling skin. Allow the meat to rest 10-15 minutes before carving.