Step 1

Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning.  Pour in the peach apple juice and squeeze all of the air out of the bag.

Step 2

Place the bag in the refrigerator for 8 hours

Step 3

Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.

Step 4

Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.

Step 5

Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides.  I go heavy with it to form a tasty crust on the outer surface.

Step 6

Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F

Step 7

Remove from heat, rest for 15 minutes, and slice.  Serve with fresh cranberry sauce (recipe below)

Step 8

1/2 cup fresh orange juice

Step 9

3/4 cup honey

Step 10

1 12oz bag fresh cranberries

Step 11

In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.

Step 12

Add cranberries and cook for exactly 15 minutes – stirring every 3-5 minutes.

Step 13

Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately – but will thicken when placed in fridge overnight.