This is the second loin I've done since I started smoking, turned out better in my opinion than the maple one I tried.
- 2 quarts water
- 2 quarts apple juice/cider
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 cinnamon stick
- 5 whole cloves
- 1Tbsp peppercorns
- Zest of 1 orange
- 1tsp crushed chipotle pepper
I had mine in the brine for 9 hours in total on a 2.7lb loin.
Smoked @225F w/ apple wood
Pulled at IT of 142, glazed with equal parts apple butter and Dijon mustard.
Perfect tinge of pink, personal preference.
I think this will be my go to recipe for loins now.
Also if you can tell in the last pic my remote thermometer broke. Any suggestions for a new one?