Last modified on 25 July 2014, at 01:52

Cookbook:Hickory BBQ Pork Loin

Cookbook | Ingredients | Recipes

Please keep a kitchen fan on and a window open. I don't care if it's 15 below. Just do it, and you'll be glad. Don't do it, and I'll see you in the hospital for CO1 poisoning

IngredientsEdit

  • 1 boneless pork loin roast
  • Hickory chips

Brine

  • 1 cup salt
  • 3/4 cup honey
  • 1 tablespoon cracked black peppercorns
  • 2 cups very hot apple cider vinegar
  • 2 pounds ice

Rub

  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons dark brown sugar
  • 1 heaping tablespoon cayenne pepper
  • 1 tbsp cracked black peppercorns
  • 1 tbsp dried rosemary
  • 2 tbsp dried thyme

ProcedureEdit

  1. Combine all brine ingredients in a gallon-size zip-top bag. Add pork roast and refrigerate 3 hours.
  2. Remove pork from brine. Pat dry with paper towels and set aside.
  3. Combine rub ingredients. Massage into pork and refrigerate overnight.
  4. The next day, place a roasting rack into a large roasting pan with a good amount of hickory chips in it. Insert a probe thermometer into the roast and bake at 200 degrees F until internal temperature reaches 140 degrees F.
  5. Move to a plate and let rest uncovered 5 minutes. Serve thick sliced.