Cider Brined BBQ Pork Loin

How to make Cider Brined BBQ Pork Loin Recipe

Serves: 6–8

Ingredients:
3-pound pork loin, boneless
Cider Brine (see below)
MLG Rib Rub (see below)
2 tbsp canola oil
Cider Brine Ingredients
2 cups apple cider
2 cups water
1/3 cup Kosher salt
1/3 cup brown sugar
2 tbsp red pepper flakes
1/2 tsp ground cinnamon

For MLG Rib Rub:
1/2 cup turbinado sugar
3 tbsp Kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper

Cider Brine Methopd:
In a saucepan, bring all brine ingredients (except the red pepper flakes) to a boil, stirring regularly. When all is dissolved, take saucepan off heat and let the brine cool. Add red pepper flakes into a large container that has a lid. Add the brine to the large container and mix well.

Method:
Prepare the pork loin by trimming off most of the fat cap, but leave a thin amount on the loin. Any silver skin must be removed too.

In a 1-gallon storage bag, combine the brine and pork loin. Refrigerate overnight.

Set up the smoker using indirect heat at 250 degrees F. Add apple wood chunks for smoke.

Combine all MLG Rib Rub ingredients in a bowl and mix well. Coat the pork loin with oil and lightly season with the rub.

Place the loin on the smoker and cook for 1 1/2 hours or until the internal temperature reaches 140 degrees F.

Remove from the cooker and rest for 10 minutes or until the loin is cool enough to handle.

Slice and serve.