Cookbook:Hickory BBQ Pork Loin

Ingredients

 * 1 boneless pork loin roast
 * Hickory chips

Brine

 * 1 cup salt
 * ¾ cup honey
 * 1 tbsp cracked black peppercorns
 * 2 cups very hot apple cider vinegar
 * 2 pounds ice

Rub

 * 2 tbsp smoked paprika
 * 2 tbsp chili powder
 * 2 tbsp dark brown sugar
 * 1 heaping tbsp cayenne pepper
 * 1 tbsp cracked-black peppercorns
 * 1 tbsp dried rosemary
 * 2 tbsp dried thyme

Procedure

 * 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.