Smoked Pork Roast

Ingredients

• 1 cup salt
• 2 cups boiling apple cider vinegar
• 1 pound ice cubes
• ¼ cup paprika
• 2 tbsp cayenne pepper
• 2 tbsp light brown sugar
• 2 tbsp dehydrated lemon peel
• 2 tbsp black peppercorns, cracked
• to taste forearm-sized hickory wood chunks
• ¾ cup honey

Steps

1. Combine salt, honey, and vinegar in a 6-quart container.
2. Add the ice.
3. Cover.
4. Shake until the ice is mostly melted and the brine has cooled.
5. Add the pork roast.
6. Toss to coat.
7. Weigh down if needed.
8. Refrigerate 3–3.5 hours.
9. Take the roast out of the brine.
10. Rinse with cold water.
11. Pat dry with paper towels.
12. Set aside.
13. Combine the seasonings and sugar.
14. Press into all sides of the meat.
15. Set aside.
16. Preheat the smoker to 200°F with the hickory chunks.
17. Add the roast.
18. Cover.
19. Cook until internal temperature reaches 135°F for medium rare.
20. Remove to a plate.
21. Cover tightly with foil.
22. Let rest 15 minutes before serving.