1.     Combine brown sugar and salt in water and bring to boil

2.     Stir until dissolved and then add the rest of the brine ingredients

3.     Turn off the heat and allow to cool complete to room temperature

4.     Once the solution has completely cooled, add the pork loin roast and brine solution to Ziploc bag

5.     Put the sealed bag with the now brining pork roast in to a pot or large bowl, one that can hold all of the liquid in case something happens to the bag. Place the bowl containing the brining meat in to a refrigerator for 12 hours

6.     Remove pork from refrigerator at least 45 minutes prior to cooking. Take the loin out of the brine and let sit to give time to warm to room temp then rinse and pat dry. Rub with your favorite spice rub.

Prepare grill, start coals. When coals are ash covered, add chunked alder wood and your roast. Heat source should be indirect. I used a Brinkman smoker.

Maintain heat temperate of 225 degrees and smoke for 5 hours or cook until inside temp. reaches 160 degrees. Remove roast from cooker and tent to rest for 30 minutes.

Tom West - 1st Place, Entree
2011 Cookoff