Smoked Pork Roast
This smoked pork roast gets its juiciness from a sweet and sour brine of honey, cider vinegar and salt. A lean loin dries out easily over smoke, so the few hours in the brine matter. The rub of paprika, cayenne, brown sugar and cracked pepper builds a dark, spicy crust, and the hickory adds a steady smoky backbone. Pulling it at 135°F keeps the center pink.
Instructions
Put the salt, honey and boiling vinegar in a 6-quart container and stir until dissolved. Add the ice, cover the container, and shake until most of the ice has melted and the brine has cooled.
Add the pork roast and toss it to coat, weighing it down if it floats. Refrigerate for 3 to 3.5 hours.
Lift the roast out of the brine and rinse it under cold water. Pat it dry with paper towels and set it aside.
Mix the paprika, cayenne, lemon peel and cracked peppercorns with the brown sugar. Press this rub firmly into every side of the meat.
Preheat the smoker to 200°F with the hickory chunks in place. Put the roast in, close the lid, and cook until the internal temperature reaches 135°F, which gives a medium rare center.
Move the roast to a plate and cover it tightly with foil. Let it rest for 15 minutes before slicing and serving.
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