Hungry Hoosier Smoked Pork Loin

I'm busy getting things ready for Saturday's 2nd Annual Boone County Battle of the BBQ to benefit the Boone County Cancer Society. I'll be making a Smoked Pork Tenderloin that is first brined with eight different spices and a splash of Jack Daniels (wondering what in the world "brining is? If so, go here). If you are reading this prior to Saturday (5:00 - 7:00 pm) and you live in or near Lebanon, please plan to check it out. If you are reading this after the event, you may be looking for the recipe for "The Hungry Hoosier" team's Smoked Pork Tenderloin. You can find the recipe below:

Jack Daniels-Brined Pork Chops

• 1/2 gallon water
• 1-1/2 cups brown sugar
• 1-1/2 cups kosher salt
• 3 onions, sliced thin
• 50 black peppercorns
• 30 allspice berries
• 6 cinnamon stick
• 30 whole cloves
• 16 bay leaves
• 1/2 of a nutmeg, grated
• 2 cups Jack Daniels
• 1 gallon ice cold water
• 2 ten pound whole pork tenderloins
• Ice 

In a large stock pot bring 1/2 gallon of water to boil and add the brown sugar and salt whisking until the sugar and salt are dissolved in the water. Add the other ingredients to the hot water and allow this to steep for about 10 minutes. Pour into a cooler. Add the 1 gallon of cold water and then the tenderloins. Add enough ice to keep the tenderloins cold. Let brine overnight. You may need to add more ice

When you are ready to cook the loins, prepare your grill for smoking using indirect heat, smoke for 4-5 hours (at a steady 225 degrees) adding soaked wood chips for smoke. Loins are done when they reach an internal temperature of 155 degrees. Let the loins rest for about 30 minutes before slicing to serve.

I also do pork chops using this method but it is much faster and you don't make nearly as much of the brine liquid. You can find that recipe here.

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