Maple-Brined, Maple-Glazed, Maple-Smoked Pork Loin Recipe

By: Wyatt Martin on June 17, 2020

recipe for maple brined and glazed smoked pork loin
Close Up of a Dog Photo

Wyatt Martin
Barbecue Eatin Expert

Maple Smoked Pork Loin

What can we say other than, if you love a sweet-smoky flavor, you will love this recipe. Provided to us by our good friends at The Big Green Egg, this recipe is a keeper. So go ahead and fire up that big, beautiful, ceramic cooking machine and get your grill on. We can’t wait to hear how it turned out. Make sure you tag us when you post your pictures on Instagram.

This recipe provided by Big Green Egg Grills

Big Green Egg – The Original Egg Shaped Kamado Grill

Image Credit – Courtesy of #BGETeamGreen Member Mel Chmilar aka darksideofthegrill


Brine Ingredients

  • 1 cup maple syrup, divided
  • ½ cup apple cider vinegar
  • 1 onion quartered
  • ½ cup molasses
  • ½ cup brown sugar
  • 6 garlic cloves or powder
  • 2 tbsp black peppercorns
  • ½ cup sea salt or kosher
  • 2 bay leaves
  • 10 allspice berries
  • 8 cups water


  • 1 center-cut pork loin, whole pork loin or a pork roast can be used
  • ¼ cup apple cider vinegar
  • 1 cup maple syrup, divided
  • ½ cup apple juice
  • Favorite BBQ rub

Brine Instructions

One day before the cook mix together the brine ingredients and soak the pork loin in the solution overnight.


  • The next day remove the loin from the brine and rinse. Place the loin in cold water 30 minutes prior to cooking.
  • Set the EGG for indirect cooking with the convEGGtor at 225°F with maple wood chips.
  • Mix together the apple cider vinegar, ¼ cup maple syrup, and apple juice. Using an injector, inject the pork 2 times with the mixture. Coat with your favorite BBQ rub.
  • Smoke the pork until the internal temperature reaches 130°F. Glaze with the remaining maple syrup every 30 minutes until the internal temperature reaches 150°F. Remove from the EGG and let rest 10 minutes. Slice, serve and enjoy!