Photo: Sam Loyd
Ingredients
- 1 boneless pork loin roast
- Hickory chips
Directions
1
Combine all brine ingredients in a gallon -size zip-top bag. Add pork roast and brine in the refrigerator for 3 hours.
2
Remove pork from brine. Pat dry with paper towels and set aside.
3
Combine rub ingredients. Massage into pork and refrigerate overnight.
4
The next day, place a roasting rack into a large roasting pan with a good amount of hickory chips in it. Insert a probe thermometer into the roast and bake at 200°F until internal temperature reaches 140°F.
5
Move to a plate and let rest uncovered 5 minutes. Serve thickly sliced.
Recipe sourced from
wikibooks