INGREDIENTS:
4 to 8-pound pork loin
4 cloves garlic, peeled and halved lengthwise
1 sprig each of fresh rosemary and thyme
1 small orange, cut into chunks
Salt and freshly ground black pepper
BRINE: Brine for 12-14 hours
6 quarts water, divided
1½ cups fine sea salt
1 cup molasses or brown sugar
1 tablespoon ground cinnamon or 2 sticks
6 cloves
4 bay leaves
1 star anise
4 pounds ice
FOR THE RUB:
3 tablespoons olive oil
1 tablespoon fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh sage, chopped
1-1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1 to 2 teaspoons fresh grated orange zest
INSTRUCTIONS:
- Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.
- Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl..
- Position the rack in the smoker and preheat to 325°F. Season the entire roast with the rub
- Smoke at 325°F. Continue cooking until meat probe thermometer inserted in the thickest part of the meat registers 145°F. Total cooking time should be around 2 to 2 3/4 hours for an 7 to 8 pound roast.
- Tent loosely with foil and allow the roast to rest for 20-40 minutes, then carve by slicing 1/2 pieces.
Stand back and watch people be amazed and ask for seconds and want to take some home.
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
That’s some good lookin Pork bro... so you slice it before you cook it huh. I tried a loin once thinking I could make pulled pork, didn’t work out for that but it was good chopped.