Cherry and Alder Smoked Pork Loin

Step 1: Brine: Combine the brown sugar and salt in the water and bring to a boil.

Step 2: Stir until dissolved and then add the rest of the brine ingredients.

Step 3: Lower heat and simmer for about 5 minutes.

Step 4: Turn off the heat and allow to cool completely to room temperature.

Step 5: Once the solution has completely cooled (we don’t want to start cooking the meat!), add the pork loin roast and weigh down with a heavy plate.

Step 6: Place in fridge for 48 hours.

Step 7: Rub: Mix all ingredients except mustard well in morter and pestle or blender.and let mellow until needed.

Step 8: Preparing roast: Remove the roast from the brine and drain well.

Step 9: Place the roast on a rack over something to catch liquid .

Step 10: Spread the mustard over the entire roast

Step 11: Rub the roast with the prepared rub all over.

Step 12: Place back in fridge overnight.

Step 13: Smoker: Prepare your smoker for a 4 hour burn using lump charcoal and equal portions of cherry wood and alder chunks.

Step 14: I also added two large red hot peppers to the firebox.

Step 15: Bring smoker temp to at least 200°F.

Step 16: Place roast in smoker for two hours with a heavy concentraiton of smoke.

Step 17: Maintain a temp between 195°F and 225°F for two more hours adding equal portions of alder and cherry chunks.

Step 18: Roast is done when instant read thermomometer reads 145 - 150°F .

Step 19: Immediately remove roast and wrap in foil, leaving at room temp for 30 minutes.

Step 20: At this point either carve the roast and serve or place in fridge for carving latter.