Ingredients
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Procedure
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- Combine salt, honey, and vinegar in a 6-quart container. Add ice, cover, and shake until ice is mostly melted and brine has cooled.
- Add pork roast, toss to coat, and weigh down if needed. Refrigerate 3–3.5 hours.
- Take roast out of brine; rinse with cold water. Pat dry with paper towels and set aside.
- Combine seasonings and sugar. Press into all sides of meat. Set aside.
- Preheat smoker to 200°F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135°F for medium rare.
- Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving.