Maple-Cider Brined Smoked Pork

8-10lb whole Pork Loin

6 cups Apple Cider, divided

½ cup Sea Salt

½ cup Maple Syrup

1 Tbsp ground Sage

1 Tbsp fresh cracked Black Pepper

½ cup Apple Cider Vinegar


3 Tbsp Kosher Salt

2 Tbsp Black Pepper

1 Tbsp Smoked Paprika

1 tsp Chili Powder


1)   Bring 2 cups of the apple cider, sea salt, maple syrup, sage and black pepper to a boil

2)   Take off the stove and allow to cool, adding ice

3)   Add the remaining apple cider and apple cider vinegar

4)   Place pork loin into a large enough container to have brine cover pork, add water if needed to cover

5)   Refrigerate pork in bring over night, at least 12 hours

6)   Combine kosher salt, pepper, paprika and chili powder in a small bowl

7)   Remove pork form brine, rinse under cold water and pat dry

8)   Rub entire pork loin with spice rub and set aside to come to room temperature while smoker heats up

9)   Smoke pork loin on low (I use the smoke setting on my Traeger) for 4 hours

10)  Raise temperature to 325f and continue to cook until the internal temperature reaches 140f

11)    Remove from the smoker, cover with foil and allow to rest for 30 minutes & serve hot