For smoking, you need hickory or other wood chips, plus lump hardwood charcoal.
|1 1/2||cups apple cider vinegar|
|1 1/2||cups water|
|3/4||cup soy sauce|
|1/2||cup light brown sugar|
|1||tablespoon liquid hot sauce|
|2 1/2||to 3 pounds center-cut pork loin, trimmed of excess fat|
2. Place the pork in the liquid, cover with foil, and refrigerate for at least 3 hours, as long as overnight, turning the pork occasionally.
3. Soak the wood chips in water for at least 30 minutes. Remove the pork from the brine and let it sit at room temperature while the chips soak.
4. Prepare a smoker according to the manufacturer's instructions. Or, if using a covered grill, arrange the coals on one side at the bottom of the grill and place a disposable foil pan half-filled with water on the empty side. Heat the coals. When they are hot, drain the wood chips and sprinkle a handful over the coals. When the coals and wood chips begin to smoke, place the pork on the rack over the drip pan (opposite the coals).
5. Cover the smoker and smoke the meat, rotating it on the rack once or twice, until it is slightly pink in the center (145 degrees on a meat thermometer). Smoking can take 1 1/2 to 2 1/2 hours. Add more coals and wood chips if necessary, maintaining a temperature inside the smoker from 225 to 250 degrees.
6. When the meat is cooked through, slice it thickly for serving.
Adapted from Evoo restaurant