Preparation:
Bring all ingredients of Brine to a boil in a large saucepan. Let cool.
Place pork loin in a very large plastic bag in a large rectangular pan; pour cooled brine over and seal bag; place pan in refrigerator for 3 days turning bag occasionally.
Build a medium-hot fire in covered kettle-style grill and bank the coals. Remove pork from brine; discarding liquid but setting aside the seasonings. Add wood chips to fire, along with the reserved seasonings.
Place pork on grill and cook over indirect heat, about 15 minutes per pound, until internal temperature measured with a meat thermometer registers 150F. Remove from grill, let rest 10 minutes to allow meat temperature to rise to 160F. Slice thinly to serve. |
