Smoked Pork Loin with Summer Spice Dry Rub

Step 1

Mix all of the brine ingredients together until the brown sugar and salt have dissolved.

Step 2

Place loin roast in a plastic or glass container and pour the brine over the top of the meat. The brine should cover the meat entirely.

Step 3

Place in the fridge and let stand for 24-48 hours.

Step 4

Pat the meat dry with paper towels. Liberally cover the loin roast with Summer Spice Dry Rub. You can then leave the roast for 2-8 hours before smoking if you like to let the flavour of the spices permeate the meat. How long is your choice.

Step 5

Barbecue over indirect heat at 250 degrees F for up to 3 hours or longer depending on the size/thickness of the roast you are using. The best way to ensure your pork loin is fully cooked is to use a meat thermometer to ensure the center reaches 160 degrees F. Any higher than that, you risk losing moisture from the meat. This temperature is what is recommend by health Canada. In the US the guideline is 140 degrees F or higher. I've used both temps in the past and both may leave the pork slightly pink at the centre which is considered perfectly fine these days.