Apple/Maple-Smoked Pork Loin Roast

Step 1

Combine sugar, salt bay leaves, mustard seeds, peppercorns and water in a pot. Bring to a boil over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let cool completely. Place pork roast in a deep non reactive container or bowl and pour in the brine. Cover and refrigerate for at least 8 hours or up to 24 hours. Soak wood chips in cold water to cover for 30-60 minutes. Drain chips and place in the centre of a large square of double-layered foil; wrap into a package, sealing seams. Poke several holes in the top of the package. Meanwhile, preheat barbecue to medium-high. Turn 1 side of barbecue off and reduce or other burner to medium or temperature required to maintain 325F. Place wood chips over lit burner. Remove roast from brine, discarding brine and pat dry. Season with pepper and brush with Maple syrup or melted apple jelly. When the first wisps of smoke appear, place roast fat side up on unlit side of the barbecue. Coverwith lid and grill for 1½ to 2 hours, basting twice with the jelly or syrup, until meat reaches 155F. Transfer to a cutting board and let rest for 5 minutes. If serving hot, cut into thin slices. To make ahead, let cool, wrap tightly and refrigerate for up to 2 days. To serve slice thinly and serve cold or cut into chops and sear on hot barbecue until warm