Ingredients
2cupsapple cider
4cupswater
3tbspkosher salt
¼cupsugar
2garlic cloves,smashed
2tsppeppercorns
1orange,thinly sliced
1lemon,thinly sliced
2rosemary sprigs
2bay leaves
2½lbspork tenderloin
¼cupBBQ spice rub
⅔cupBBQ sauce
Preparation
Combine the apple cider, water, salt, sugar, garlic, peppercorns, orange, lemon, rosemary, and bay leaves in a pot. Simmer for 3 to 4 minutes over medium heat or until salt and sugar is dissolved. Cool.
Pour the brine into a large bowl, then add the pork and cover. Refrigerate for 2 hours.
Preheat an electric smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.
Remove the pork from the brine, then pat dry. Rub the BBQ seasoning all over the meat.
Place the meat either on the smoker rack or in a disposable foil pan.
Smoke for 1½ hours or until a thermometer inserted into the center of the meat registers 145 degrees F.
Brush the BBQ sauce all over the pork. Lower the smoker temperature to 175 degrees F, then smoke for an additional 30 minutes.
Let the pork sit for 5 minutes, then slice and serve!
