Pork loin has little fat, so the meat doesn’t have a source of moisture to keep it juicy while smoking. One solution to this is using a brine. Not only can brines tenderize and add flavor, but they also give a juiciness to meats that soak in even extra moisture. Try this recipe for apple cider smoked pork loin brine.
- Use a pot large enough to hold brine and smoked pork loin comfortably.
- Rinse brine off before smoking to remove excess spice.
- This brine also works great with bone-in pork chops.
- 2 gallons water
- 2 cups dark brown sugar
- 2 cups coarse salt
- 1/4 cup ground ginger
- 1/4 cup garlic powder
- 1/2 cup apple cider vinegar
- 1/4 cup ground cumin
- 4 large sprigs fresh rosemary
- 1/4 cup black pepper, coarsely ground
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tabasco sauce
- 2 medium-size lemons, chopped, squeezed, and smashed
- Fill a large pot with the water. Then add the remainder of the ingredients, and stir. Brine meat overnight or 24 hours.
Fan of flavor? You can also use a dry rub on your smoked pork loin for even more yummy taste. Check out our recipe for Smoked Pork Loin Rub or visit the Char-Broil community page for more great recipes.