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Smoked and Cured Pork Loin with a Whiskey & Orange Glaze


Smoke Blower
Joined Sep 8, 2016
Smoked and Cured Pork Loin with a Whiskey & Orange Glaze

Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze.

Pop's Brine

Mix the following ingredients with one gallon of water.

1/3-1 Cup of Kosher Salt
1 Cup White Sugar
1 cup Brown Sugar
1 Tablespoon Pink Curing Salt
1 Tablespoons Pickling Spice
3 Bay Leaves

Whiskey-Orange Glaze

2 cups Orange Juice
1/2 cup Whiskey
1 cup Brown Sugar
2 whole Star Anise
1 Cinnamon Stick
1 teaspoon Hot Red Pepper Flakes
2 table spoons Butter

Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water.  Immerse pork loin in the brine for 11-14 days in a non reactive container.  For better results inject pork loin with cure solution.

After pork loin has been cured remove from solution.  Rinse well with cold water.  Dry pork loin off with paper towels, and allow to complete dry out by placing the chicken in the refrigerator for at least an hour, or overnight.

Place the orange juice, whiskey, brown sugar, star anise, cinnamon, 1 teaspoon cloves, and pepper flakes in a nonreactive saucepan. Boil over high heat until thick, syrupy, and reduced by half. Strain the glaze into a bowl.

Smoke pork loin at 225 degrees using Apple and Hickory wood for 2 hours.  After 2 hours increase temperature to 325 degrees and brush with the whiskey & Orange Glaze.  Continue to smoke until internal temperature of pork loin reaches 147-150 degrees.

Cover pork with foil and allow to rest for 20-30 minutes.  Slice and brush with whiskey-orange glaze.  Enjoy!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Nice job on the CB!

It looks delicious!

All you need is some eggs & grits to go with it!

Point for another good video!



Smoke Blower
Joined Sep 8, 2016
How do chops take re-heating?
When I am done smoking the pork, and it has reached an internal temperature of 150 degrees, it is fully cooked. I enjoy slicing it thin and using it in a sandwich cold.  I also don't mind frying up a few slices in the cast iron skillet in the morning to serve with some eggs.  It is very versatile, so if you prefer it warm just heat it up.  Just be careful not to overheat it, as it will probably dry out a bit.


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 31, 2012
Points for a great looking pork loin!

Thanks for the recipes.


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