"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
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SERVES 8–10
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¾ cup honey
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½ cup plus 1 tbsp. kosher salt
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2 tbsp. Tabasco hot sauce
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1 tbsp. plus 1½ tsp. ground black pepper
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1 4-6-1b. piece boneless pork loin
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1 tbsp. paprika
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2 tsp. cayenne
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1½ tsp. garlic powder
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1½tsp. onion powder
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1½ tsp. sugar
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3 cloves garlic, finely chopped
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6 tbsp. apple juice