Double Brine Smoked Pork Loin

Step 1

Bring the water to a boil then add the sugar and salt to dissolve. Add the ice to chill and pour over the pork loin.

Step 2

Refrigerate for 12 to 24 hours. Drain and place back in the dish.

Step 3

Combine the water, lemon juice, lime juice, orange juice, sugar, salt, and onion. Also, include the citrus rinds after juicing. Heat over a high temperature, then boil for 10 minutes. Remove from the heat and remove the citrus rinds and onion pieces.

Step 4

Add 8 cups of ice and let the mixture cool completely.

Step 5

Place the loin in the brine and refrigerate for 4 to 6 hours.

Step 6

Heat a smoker to 250 degrees F (121 degrees C).

Step 7

Remove the pork loin from the brine, rinse, and pat dry.

Step 8

Sprinkle the rub all over the loin and let sit for 30 minutes.

Step 9

Cook the loin low and slow until an internal temperature of 145 degrees F (63 degrees C), 2 to 3 hours. Let rest 10 to 15 minutes before slicing.