Double Brine Smoked Pork Loin

Double Brine Smoked Pork Loin

Give yourself plenty of time for a double brined smoked pork loin. It is infused with flavor with not one, but two, brines.

The first brine is a simple combination of sugar, salt, and water to help increase moisture. The second brine infuses the flavor of citrus into the pork loin.

The loin is liberally sprinkled with a rub before being slowly smoked. It turns out moist and tender and will be a hit with the crowd.

Double Brine Smoked Pork Loin Recipe

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Double Brine Smoked Pork Loin
Give yourself plenty of time for a double brine slow smoked pork loin. It is infused with flavor with not one, but two, brines.
Preparation 30 minutes
Cook 3 hours
Ready in 3 hours 30 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultyExperienced
MethodSmoke

Ingredients

First Brine

  • 4 cups water
  • 1 cup sugar
  • 1/2 cup salt
  • ice
  • 1 whole pork loin

Second Brine

  • 4 cups water
  • 1 lemon juiced
  • 1 lime juiced
  • 1 orange juiced
  • 1/2 cup sugar
  • 1/4 cup salt
  • 1 onion sliced in half

To Cook

  • 2 tablespoons Pullin Premium BBQ Rub or your favorite pork rub

Equipment

  • smoker

Directions

First Brine

  • Bring the water to a boil then add the sugar and salt to dissolve. Add the ice to chill and pour over the pork loin.
  • Refrigerate for 12 to 24 hours. Drain and place back in the dish.

Second Brine

  • Combine the water, lemon juice, lime juice, orange juice, sugar, salt, and onion. Also, include the citrus rinds after juicing. Heat over a high temperature, then boil for 10 minutes. Remove from the heat and remove the citrus rinds and onion pieces.
  • Add 8 cups of ice and let the mixture cool completely.
  • Place the loin in the brine and refrigerate for 4 to 6 hours.

To Cook

  • Heat a smoker to 250 degrees F (121 degrees C).
  • Remove the pork loin from the brine, rinse, and pat dry.
  • Sprinkle the rub all over the loin and let sit for 30 minutes.
  • Cook the loin low and slow until an internal temperature of 145 degrees F (63 degrees C), 2 to 3 hours. Let rest 10 to 15 minutes before slicing.

Nutritional Information

Calories: 351kcalCarbohydrates: 90gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 21249mgPotassium: 211mgFiber: 3gSugar: 80gVitamin A: 283IUVitamin C: 40mgCalcium: 134mgIron: 3mg

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About Kathy Pullin

Hailing from legendary BBQ oasis Kansas City, it should not be any surprise Kathy Pullin has a love for barbecue.

Learn more about Kathy Pullin
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