Smoked Peppered Pork Loin

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Simple brine.

4 cups water

1/4 cup kosher salt

2 T pickling spice

course black pepper

1/4-1/2 cup apple butter, to your taste

Mix all together until salt is dissolved and apple butter is mixed.

Soak your small 1.5lb loin in the brine for 6-8 hours covering completely in the brine, fridge.

Rinse lightly, pat dry (loin will be sticky from apple butter) apply course black pepper.

Smoke with apple smoke @225 until you have a meat IT of 140-145. Do not foil, rest on wire rack until cool, cover with towel and fridge overnight.

Easy peasy
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