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Brined and Smoked Pork Loin Recipe

Updated on April 30, 2010
http://www.flickr.com/photos/27699493@N07/3248672880/
http://www.flickr.com/photos/27699493@N07/3248672880/

Here’s a recipe for a smoked pork roast that’s very impressive at the table, but that requires little special skill other than the forethought needed to brine the meat in advance for a couple of days!

This is a classic chef-cooking school kind of dish – the kind of thing you’d see on the buffet line at a fancy hotel dinner. But this is great family dinner fare, and with a few chutneys and mustards on the side, this is seriously good eating.

This is a variation (different brine, different smoking technique) on a classic CIA hot smoked pork loin.

Brined and Smoked Pork Loin Recipe

  • A pork loin roast. The size doesn’t matter a great deal here, just buy as much as your family can handle
  • 4 liters of water
  • ¼ lb of salt
  • ¼ lb of sugar
  • Brine aromatics – any of the following – a couple of onions chopped, 10 or 15 cloves of garlic, roughly chopped, a Tbls or 2 of whole black peppercorns, a carrot roughly chopped, a Tbls of thyme or oregano leaves…etc. etc. You can’t really add too many of these aromatics and they will lend a subtle flavoring to the end result pork roast.
  1. 2 or 3 days prior to mealtime, combine the water, salt and sugar in a pot and bring it to a boil, stirring until the salt and sugar have dissolved (actually, it doesn’t have to come to an oil, as long as the salt and sugar are completely dissolved.) Take off the heat and let cool. Once cool, add in any aromatics that you are using and add in the pork loin.
  2. Let the pork loin sit in the brine, refrigerated for 2 or 3 whole days. Make sure the brine stays submerged in the brine water by placing a plate or something else heavy on the meat.
  3. After the meat has finished brining, ideally take it out of the liquid a number of hours prior to cooking (or better yet, the night before) and let it sit on a rack in the fridge to dry off. At the very least, make sure to dry it as well as possible before you start hot smoking.
  4. To hot smoke, cook it in your BBQ or smoker at 200-225 until you reach an internal temp of 150 - 155. This will take about 3+ hours, if you keep the temperature nice and low. The best way to get a great result is to use an instant read thermometer or temperature gauge and get the meat off the heat as soon as it's reached the final internal temp.

If you have a smoker, use as directed. If you are smoking in a BBQ grill, use only low heat on one side of the grill and keep the meat as far as possible from the direct heat (no gas lit under the meat). Use wood chips to create smoke.

This is great carved at the table with chutneys and mustards, but make extra, cause’ it makes fantastic sandwiches as well!

I Couldn't Live Without a Good BBQ Thermometer

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    • profile image

      tiborszilagyi"yahoo.ca 

      5 weeks ago

      sounds great

    • WillStarr profile image

      WillStarr 

      6 years ago from Phoenix, Arizona

      I smoke it the same way except after an hour of smoke, I wrap the roast in heavy aluminum foil and allow it to cook in its own juices. i'll have to try it your way!

      Great Hub.

    • MarkMAllen15 profile image

      MarkMAllen15 

      7 years ago

      Thanks for Brined and Smoked Pork Loin Recipe, Great job, I really appreciate this.

    • bbqsmokersite profile image

      bbqsmokersite 

      7 years ago from Winter Haven, Florida

      The photo in this hub is so good I nearly broke my laptop screen heading for it! Brining pork is absolutely essential, as much if not all of the commodity pork (non heritage pork) we as consumers can buy has been bred to have little to no fat content. No fat = no flavor! The osmosis process of brining forces the water and flavor back in the cells to help create intensified porky goodness!

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