Bourbon Smoked Pork Loin With Maple Bourbon Brine

By Booper-2

Ingredients

• MAPLE BOURBON BRINED INGREDIENTS
• 4 c. water
• 1/2 c. maple
• 1 oz. whiskey
• 2 oz. white wine vinegar
• 50 g salt
• 50 g brown sugar
• 4 sprig rosemary
• 2 bay leaf
• 1 tbsp. both, fennel and coriander seed
• 4 star anise
• 1/4 chopped onion
• 3 piece garlic clove.

Details

Servings 1
Adapted from macleansoutdoor.com

Preparation

Step 1

Brine Method
Bring everything to a boil, reduce heat and simmer for 20 minutes. Allow to cool before brining protein.
Pork Loin brine for 48hrs/ Ribs brine for 24hrs.

Smoking Method PORK LOIN
Presoak 5-6 BOURBON Chunks in water for 30 minutes
Foil wrap chunks (see video)
For Charcoal - place foil wrap directly onto coals wait 10 minutes for smoke to start
For Gas – place foil wrap under grid directly over a burner on high and wait 10 minutes for smoke to start
Cook over direct medium-high heat at 325F for 10 minutes per side
Then cook over indirect medium –low heat for 70-90 minutes
Add additional smoke chunks as needed
Cook until 145 F internal temp
Let rest before serving

NOTE: Ribs
Cook over direct medium-high heat at 325F for 10 minutes per side over direct heat
Then cook over indirect medium –low heat for 90-120 minutes
Cook until 145 F internal temp
Lest rest before serving