Courtesy of #BGETeamGreen Member Mel Chmilar aka darksideofthegrill
The next day remove the loin from the brine and rinse. Place the loin in cold water 30 minutes prior to cooking.
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C with maple wood chips.
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.
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!
One day before the cook mix together the brine ingredients and soak the pork loin in the solution overnight.
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