Maple-Brined, Maple-Glazed, Maple-Smoked Pork Loin Recipe
By: Wyatt Martin on June 17, 2020
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
Ingredients
Instructions
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
Ingredients
- 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.
Instructions
- 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!