Cookbook:Hickory BBQ Pork Loin

Cookbook | Ingredients | Recipes


  • 1 boneless pork loin roast
  • Hickory chips




  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.