🍖Smoker BBQ
Smoked Pork Loin
A lean pork loin kept juicy with a quick brine and a sweet rub — an easy, weeknight-friendly smoke.
20 min
Prep
2 hr 30 min
Cook
Easy
Difficulty
8
Ingredients
4
Steps
Ingredients
Servings
- 1 kg pork loin joint
- 1 litre water
- 40 g salt
- 30 g brown sugar
- 2 tbsp BBQ rub
- 1 tbsp brown sugar
- 1 tsp paprika
- Apple wood
Method
- 1
Dissolve the salt and 30 g sugar in the water and brine the loin for 4– in the fridge. Drain and pat dry.
- 2
Rub with the BBQ rub, extra brown sugar and paprika.
- 3
Smoke at 120°C (250°F) over apple until the internal temperature reaches 63°C (145°F) — about 2–2½ hours.
- 4
Rest (it will carry over a few degrees), then slice into medallions.
Notes
- Loin is very lean — pull it at 63°C (145°F) or it dries out.
- The brine is what keeps a lean loin moist; don't skip it.