3 pounds boneless pork loin roast (3 to 4 pounds)
***BRINE***
2 quarts water
1/2 cup sugar
1/4 cup kosher salt
3 tablespoon fennel seed -- coarsely crushed
2 tablespoon thyme
2 tablespoon black peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoon orange zest
Wood chips -- for fire, soaked in
Instructions:
Bring all ingredients of Brine to a boil in a large saucepan. Let
cool. Place pork loin in a very large plastic bag in a large rectangular
pan; pour cooled brine over and seal bag; place pan in refrigerator
for 3 days turning bag occasionally. Build a medium-hot fire in covered
kettle-style grill and bank the coals. Remove pork from brine; discarding
liquid but setting aside the seasonings. Add wood chips to fire, along
with the reserved seasonings. Place pork on grill and cook over indirect
heat, about 15 minutes per pound, until internal temperature measured
with a meat thermometer registers 150F. Remove from grill, let rest
10 minutes to allow meat temperature to rise to 160F. Slice thinly
to serve.
