Pickle Brined Pork Loin
Loving on the dill! Pickle marinated pork loin slices coated in tangy dill mustard with a healthy does of heat will make your mouth water! We are just pickled about this pork!
Trim any excess fat or gristle from the pork loin. Cut the fat cap down to ¼”.
Place the pork loin in a large ziplock or brine bag and add the pickle juice to the bag as well.
Seal the bag and place in a baking dish. Place in the fridge.
Flip the pork loin every 12 hours and brine for a total of 36-48 hours.
Remove the pork from the brine and pat dry with a paper towel.
Place on a cooling rack lined sheet tray. Place back in the oven for 2-3 hours to dry out.
Preheat smoker to 225 degrees.
Score the fat cap of the loin with a sharp knife.
Rub the pork loin with Big Dill Mustard and then generously season with Notorious P.I.G. rub.
Place on the smoker and cook for 2 to 3 hours, or until the internal temperature of the pork reaches 140 degrees.
Allow to rest for 20 minutes before slicing. Serve on a few toasted pretzel buns. With an extra drizzle of Big Dill.