SheCrappieKilla post this on the TFF. Had to try it.
Maple Brine enough for 3 loins
A quart of water
1/3 cup salt
1/3 cup brown sugar
Teaspoon black pepper
˝ Teaspoon crushed/fine rosemary
Very small amount of allspice
8oz maple syrup (grade A… couldn’t find grade B)
Trimmed the fat off the pork loins
Cut into 3 chunks/pieces
brine in the refrigerator for 48 or so hours
I used hickory pieces to keep a small fire
110 degrees until the pork is dry (2-3 hours)
150 for a few more hours
190 until the pork reaches 145
Total time for me was 6.5 hours
Good stuff. Its a repeater. Probably better and easier with an electric smoker.
Started the brine on a Wednesday
60 hours later, I removed the pork from the brine and started the cook
Achieving 110 isn't hard. Keeping it at 110 is though. Had to monitor the temp a lot and keep the lid cracked 2-3"
Pork at 145 and cooker at 189 - time to pull it
You'll need a sharp knife to slice.