Cookbook:Hickory BBQ Pork Loin

Cookbook | Ingredients | Recipes

Ingredients

• 1 boneless pork loin roast
• Hickory chips

Brine

• 1 cup salt
• ¾ 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

Procedure

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˚F until internal temperature reaches 140˚F.
5. Move to a plate and let rest uncovered 5 minutes. Serve thick sliced.