Instructions: To make the brine:
In a large saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat. Turn off the heat and cool completely. Submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours. Remove the pork loin from the brine, rinse under cold water, and pat dry. The loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day.

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker. Follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total. Rotate pans as directed. When the smoking process is complete, immediately remove the smoked pork loin from the smoker. The pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated. (The pork loin should be cooked the same day it is smoked.)

To roast the pork loin:
Preheat the oven to 375iF. Put the smoked pork loin in a roasting pan and roast for 45 minutes, or until the meat has an internal temperature of 155F on a meat thermometer. Remove the pork loin from the oven, cover loosely with aluminum foil, and allow to rest for 7 to 10 minutes before slicing. Serve thinly sliced pork with Chunky Applesauce (see recipe below).

Serves 6 to 8.

Chunky Applesauce:
Peel, core, and cube the apples. In a large heavy saucepan, combine the apples, sugar, and hard cider. Cook over medium-low heat, stirring often, for about 20 to 30 minutes, or until the apples are soft.

Stir vigorously to mash the apples.

The applesauce may be served warm, or cooled completely and refrigerated, tightly covered, up to 5 days.

Makes approximately 3
pints.

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