Hickory BBQ Pork Loin
Ingredients
- 1 boneless pork loin roast
- Hickory chips
- 1 cup salt
- ¾ cup honey
- 1 tbsp cracked black peppercorns
- 2 cups very hot apple cider vinegar
- 2 pounds ice
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 2 tbsp dark brown sugar
- 1 heaping tbsp cayenne pepper
- 1 tbsp cracked-black peppercorns
- 1 tbsp dried rosemary
- 2 tbsp dried thyme
Ingredients for 5 servings (2 kg) · the original recipe
Method
- 1
Combine all brine ingredients in a gallon-size zip-top bag. Add pork roast and brine in the refrigerator for 3 hours.
- 2
Remove pork from brine. Pat dry with paper towels and set aside.
- 3
Combine rub ingredients. Massage into pork and refrigerate overnight.
- 4
The next day, place a roasting rack into a large roasting pan with a good amount of hickory chips in it. Insert a probe thermometer into the roast and bake at 200°F until internal temperature reaches 140°F.
Oven - 5
Move to a plate and let rest uncovered 5 minutes. Serve thickly sliced.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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