Smoked Pork Loin

Posted on October 27, 2013

One 8 lb. pork loin, cut in half. 1 gallon water. 1 cup kosher salt. 1/2 cup sugar. 2 tsp. Instacure #1. (www.sausagemaker.com) Your favorite rub. Dissolve salt, sugar, & Instacure in water. Inject each loin with 10% of it’s weight with brine. Example: a 4 lb. loin = 64 oz X .10 = 6.4 ozs brine. Space injections about 2 inches apart. Place loins in a plastic bag and pour remaining brine over and seal bag. Place in refrigerator 24 hours. Remove loins from brine, rinse and pat dry with paper towels. Let sit at room temperature 30 minutes. Liberally apply rub. Place in smoker @ 250 for 6 hours.