4 lb whole pork loin
For the brine: 1/2 cup kosher salt, 1 cup brown sugar, 24 oz fruit juice, 2 quarts cold water
2–3 tablespoons mustard
2–3 tablespoons Hardcore Carnivore Red seasoning
1/4 cup cider vinegar
1/4 cup bbq sauce
- Start by making the brine. Pour two cups of water into a small saucepan with the sugar and salt. Place over low heat, stirring frequently until dissolved. Allow mixture to cool, then combine with remaining water and juice. Place pork loin in the brine solution and refrigerate for 2-4 hours.
- Fire up a smoker, pellet cooker or indirect charcoal grill to run at 225-245f.
- Remove the loin from the brine, and use paper towels to completely dry the surface on all sides. Apply the mustard, coating the loin thoroughly. Sprinkle on a generous coating of seasoning, then place the loin into the smoker to begin cooking. If using a probe thermometer, insert it now.
- In a bowl, combine the vinegar and bbq sauce. After the loin has been cooking for 30 minutes, gentle baste with half of the mop sauce. Be careful to lightly touch the surface so you don’t smear the mustard. Cook a further 30 minutes, then repeat the mop with remaining vinegar mixture.
- Continue to cook pork until it reaches an internal temperature of 140-142f. It will continue to climb to a safe temperature of 145f during the resting stage. The entire cook should take 1.5-2 hours.
- When the pork is ready, remove it to a board and cover loosely with foil (don’t disturb that beautiful crust!). Rest for 10-15 minutes, then slice and enjoy.