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1
To make the brine:In a large saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and warm pepper sauce and bring to a boil over high heat.
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2
Turn off the heat and cold completely.
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3
Submerge the pork loin in the brine, cover the saucepan, and chill for a minimum of 16 hrs and a maximum of 24 hrs.
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4
Remove the pork loin from the brine, rinse under cool water, and pat dry.
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5
The loin may be refrigerated, well wrapped, till ready to smoke, up to 1 day.
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6
To smoke the pork loin:Place the brined pork loin on the top shelf of smoker.
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7
Follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total.
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8
Rotate pans as directed.
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9
When the smoking process is complete, immediately remove the smoked pork loin from the smoker.
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10
The pork loin is not cooked during the smoking process and therefore must be roasted in the oven or possibly wrapped in foil and refrigerated.
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(The pork loin should be cooked the same day it is smoked.)
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To roast the pork loin:Preheat the oven to 375iF.
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13
Put the smoked pork loin in a roasting pan and roast for 45 min, or possibly till the meat has an internal temperature of 155F on a meat thermometer.
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14
Remove the pork loin from the oven, cover loosely with aluminum foil, and allow to rest for 7 to 10 min before slicing.
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15
Serve thinly sliced pork with Chunky Applesauce (see recipe below).
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16
Chunky Applesauce:Peel, core, and cube the apples.
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17
In a large heavy saucepan, combine the apples, sugar, and hard cider.
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Cook over medium-low heat, stirring often, for about 20 to 30 min, or possibly till the apples are soft.
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Stir vigorously to mash the apples.
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The applesauce may be served hot, or possibly cooled completely and refrigerated, tightly covered, up to 5 days.
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21
Makes approximately 3pints.
