Maple-Brined, Maple-Glazed, Maple-Smoked Pork Loin

Courtesy of #BGETeamGreen Member Mel Chmilar aka darksideofthegrill

PREP TIME
8+ Hours
EGG TEMP
225°F/107°C
COOK TIME
2-4 Hours
SERVINGS
1-4
CORE INGREDIENT
Pork
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Ingredients

Main

  • 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 
  • onion quartered 
  • 1/2 cups (120 ml) molasses 
  • 1/2 cups (120 ml) brown sugar 
  • garlic cloves or powder 
  • 2 tablespoons (30 ml) black peppercorns 
  • 1/2 cups (120 ml) sea salt or kosher 
  • 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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