Derek Stapleton
TVWBB Super Fan
Brined pork loin smoked on the WSM with cherry wood then grilled with maple BBQ glaze.
Alex has been asking for some BBQ for a few weeks now. Work has been busy so it has been a LONG time since I sparked up the smoker for a bit of smoke kissed goodness. I had a three-pound piece of pork loin in the freezer reserved for back bacon, but thought it would make a nice Sunday supper.
I soaked the pork loin in a brine of apple juice, water, brown sugar, pickling spice and apple cider vinegar for 6 hours before throwing it on the smoker. With the smoker at 275 degrees or so and cherry wood for smoke, we were targeting an internal temperature of 145 degrees in the loin. The smoke portion was complete a couple of hours later. After letting the meat rest, we sliced off portions for supper. I finished the 3/4-1" slices over high heat on the grill with a bit of maple barbecue sauce from Acadian Maple Products.
Alex has been asking for some BBQ for a few weeks now. Work has been busy so it has been a LONG time since I sparked up the smoker for a bit of smoke kissed goodness. I had a three-pound piece of pork loin in the freezer reserved for back bacon, but thought it would make a nice Sunday supper.
I soaked the pork loin in a brine of apple juice, water, brown sugar, pickling spice and apple cider vinegar for 6 hours before throwing it on the smoker. With the smoker at 275 degrees or so and cherry wood for smoke, we were targeting an internal temperature of 145 degrees in the loin. The smoke portion was complete a couple of hours later. After letting the meat rest, we sliced off portions for supper. I finished the 3/4-1" slices over high heat on the grill with a bit of maple barbecue sauce from Acadian Maple Products.
