Smoked Pork Loin with Wet Brine
Pork loin is a budget-friendly cut, but it's lean and can dry out fast on the smoker. This wet brine - the same style we use for turkey and chicken - helps keep it juicy and tender all the way through, and a quick honey glaze at the end adds a sweet, slightly spicy finish. Plan ahead: the pork needs to brine for at least 8 hours, ideally overnight.
Servings: 8 people
Ingredients
- 4 lb half pork loin
- 1 tablespoon neutral oil for binder
- 3 tablespoons 'Que That Rub and Seasoning or your favorite BBQ seasoning
- 1 tablespoon coarse black pepper
For the Brine:
- 4 cups water
- ¾ cup apple juice
- 2 tablespoons fresh lemon juice about 1/2 lemon
- 1 garlic clove smashed
- ¼ cup kosher salt
- ¼ cup brown sugar
For the Glaze:
- ½ cup honey
- 1 tablespoon hot sauce
- 1 tablespoon fresh lemon juice about 1/4 lemon
- 1 tablespoon butter
Instructions
- Make the brine: In a gallon zip-top bag, combine 4 cups water, ¾ cup apple juice, 2 tablespoons fresh lemon juice, 1 smashed garlic clove, ¼ cup kosher salt, and ¼ cup brown sugar. Seal and shake until the salt and sugar fully dissolve.
- Brine the pork loin: Add the pork loin to the bag, press out as much air as possible, and seal tightly. Refrigerate for at least 8 hours, or overnight for the best flavor and moisture penetration. *If your half pork loin (about 4 lbs) is too long to fully submerge in a gallon zip-top bag, cut it in half.
- Remove and dry: After brining, remove the pork loin from the brine and set it on a wire rack to drain and air-dry for a few minutes before seasoning. Pat it dry with paper towels.
- Season the pork loin: Rub the neutral oil all over the loin as a binder. Season generously on all sides with the 3 tablespoons BBQ seasoning, then finish with a pass of the 1 tablespoon coarse black pepper.
- Preheat smoker: Heat your smoker or pellet grill to 250℉ with your choice of wood or pellets. *We used Smokin' Pecan pellets, which is our preferred pellet.
- Smoke to 120°F: Smoke the pork loin until it reaches an internal temperature of about 120°F.
- Make the glaze: When the loin is almost to 120℉, combine the glaze ingredients in a small saucepan over low heat, including: ½ cup honey, 1 tablespoon hot sauce, 1 tablespoon fresh lemon juice, and 1 tablespoon butter. Bring to a low boil and let it reduce slightly.
- Glaze and finish: Once the pork loin hits about 120°F internal, brush on the glaze and increase your smoker temperature to 350°F. Cook until the internal temperature reaches 140°F, then pull it off. *Since you're finishing the cook with the grill set to a higher temp, the loin should carryover cook to an internal temp of 145℉.
- Rest before slicing: Let the pork loin rest until the internal temperature starts to drop slightly, which signals it's finished carrying over to about 145°F. Slice and serve.
Notes
- Cooking times - Cooking times in this recipe are provided as a guide only, and the times will vary based on the size and shape of your loin, what grill you are using, etc. You should always cook to the correct temperature, not to a specific time.
- Serving cold - This smoked pork loin recipe is great sliced thin and served cold for sandwiches. If you want to use it this way, I suggest removing the loin from the grill and allowing it to cool a bit. Then plastic wrap whole and put it in the refrigerator overnight to lock in even more moisture. Thinly slice the next day.