Maple-Brined, Maple-Glazed, Maple-Smoked Pork Loin
Courtesy of #BGETeamGreen Member Mel Chmilar aka darksideofthegrill
Ingredients
Main
- 1 center cut pork loin, whole pork loin or a pork roast can be used
- 1/4 cups (60 ml) apple cider vinegar
- 1 cup (240 ml) maple syrup, divided
- 1/2 cups (120 ml) apple juice
- Favorite BBQ rub Main
Brine
- 1 cup (240 ml) maple syrup, divided
- 1/2 cups (120 ml) apple cider vinegar
- 1 onion quartered
- 1/2 cups (120 ml) molasses
- 1/2 cups (120 ml) brown sugar
- 6 garlic cloves or powder
- 2 tablespoons (30 ml) black peppercorns
- 1/2 cups (120 ml) sea salt or kosher
- 2 bay leaves
- 10 allspice berries
- 8 cups (1920 ml) water
Instructions
Main
Step 1
The next day remove the loin from the brine and rinse. Place the loin in cold water 30 minutes prior to cooking.
Step 2
Set the EGG for indirect cooking with the convEEGtor at 225°F/107°C with maple wood chips.
Step 3
Mix together the apple cider vinegar, 1/4 cups (60 ml) maple syrup, and apple juice. Using an injector, inject the pork 2 times with the mixture. Coat with your favorite BBQ rub.
Step 4
Smoke the pork until the internal temperature reaches 130°F/54°C. Glaze with the remaining maple syrup every 30 minutes until the internal temperature reaches 150°F/65°C. Remove from the EGG and let rest 10 minutes. Slice, serve and enjoy!
Brine
Step 1
One day before the cook mix together the brine ingredients and soak the pork loin in the solution overnight.
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