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                                                                  Brining this pork loin keeps it moist throughout the long smoking process. This recipe first appeared in our June/July 2011 BBQ issue along with Robb Walsh's story Zen and the Art of BBQ.

                                                                  Ingredients
                                                                  • Yes No ¾ cup honey
                                                                  • Yes No ½ cup kosher salt
                                                                  • Yes No 2 tbsp tabasco hot sauce
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 to 6 1b, piece boneless pork loin
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No tsp garlic powder
                                                                  • Yes No tsp onion powder
                                                                  • Yes No tsp sugar, granulated
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 6 tbsp apple juice
                                                                  • In a 6-qt. nonreactive pot, whisk together honey, ½ cup salt, Tabasco, 1 tbsp. pepper, and 8 cups hot water; let cool. Add pork loin and chill, covered, for up to 8 hours or overnight. Meanwhile, combine remaining salt and pepper with paprika, cayenne, sugar, garlic powder, onion, and chopped garlic in a bowl; set aside. Place apple juice in a bowl and draw it into a kitchen syringe; set aside.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ). Remove pork from brine and pat dry with paper towels; rub spice mixture all over pork and inject apple juice into pork in several places. Place loin on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted into the thickest portion reads 160°, 2–3 hours. Let pork rest for 15 minutes before slicing.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

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