Cookbook:Smoked Pork Roast

Ingredients

 * 1 ea. (4 pounds) boneless pork loin roast, trimmed of excess fat
 * 1 cup salt
 * 2 cups boiling apple cider vinegar
 * 1 pound ice cubes
 * ¼ cup paprika
 * 2 tbsp cayenne pepper
 * 2 tbsp light brown sugar
 * 2 tbsp dehydrated lemon peel
 * 2 tbsp black peppercorns, cracked
 * Forearm-sized hickory wood chunks
 * ¾ cup honey

Procedure

 * 1) Combine salt, honey, and vinegar in a 6-quart container. Add ice, cover, and shake until ice is mostly melted and brine has cooled.
 * 2) Add pork roast, toss to coat, and weigh down if needed. Refrigerate 3–3.5 hours.
 * 3) Take roast out of brine; rinse with cold water. Pat dry with paper towels and set aside.
 * 4) Combine seasonings and sugar. Press into all sides of meat. Set aside.
 * 5) Preheat smoker to 200°F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135°F for medium rare.
 * 6) Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving.