Enjoy the rich and savory flavors of smoked brined pork loin. The brine infuses the meat with a perfect balance of saltiness and sweetness, while the smoking process adds a delightful smoky aroma. A delicious centerpiece for any meal!
Ingredients: 1 pork loin, approximately 3 lbs. 1 gallon water. 1 cup kosher salt. 1/2 cup brown sugar. 2 tablespoons black peppercorns. 4 cloves garlic, minced. 2 bay leaves. 1 tablespoon whole coriander seeds.
Instructions: Water, kosher salt, brown sugar, black peppercorns, minced garlic, bay leaves, and coriander seeds should all be combined in a large pot. Brine mixture should be stirred until all of the sugar and salt have dissolved. Transfer the pork loin to a brining container or a sizable plastic bag that can be sealed. Make sure the pork loin is completely covered with brine by pouring it over it. Refrigerate for a minimum of 12 hours or overnight after sealing the bag or covering the container. Set the temperature of your smoker to 225F 107C. After removing the pork loin from the brine, use paper towels to pat it dry. After positioning the pork loin on the smoker rack, smoke it for about three to four hours, or until the internal temperature reaches 145F 63C. Ten minutes of resting should pass before slicing and serving the smoked pork loin.
Prep Time: 15 minutes
Cook Time: 240 minutes
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