Smoke the pork loin at 225℉ (107℃), taking it off when its internal temperature reaches 145℉ (63℃), and let it rest for 10 to 15 minutes before slicing. Should I Brine a Pork Loin Before Smoking?

This smoked pork shoulder recipe uses apple cider vinegar as a brine along with smoking the pork shoulder to deepen the flavor to create an amazingly tender and juicy pork roast. What makes this ...

Use this basic brine recipe with chicken breasts, a pork loin, or a whole chicken. It will also make your holiday turkey ...

Thick, mostly bone-in pork chops coated with BBQ rub and smoked at low temperature until tender and juicy. The smoky flavor is mild. The chops can be replaced by boneless chops or loin chops.