Heat the water with all the ingredients except the porkloin.
Smoked salt.
Heat stirring occasionally till the salt is absorbed into the brine. Trim the fat from the porkloin.
Let cool. When cooled add porkloin to a ziploc bag. Pour the brine over the porkloin in bag.
Fill the sink or pot with water. Put the bag into the water just enough to remove air from the bag. Do not completely submerge the bag but seal the bag before removing from the water.
Set bag in a bowl, and set into the refrigerator for a week. Turn the bag over daily. It takes 1/4 inch per day to absorb the curing brine.
I left mine to cure in the refrigerator for 10 days.
Fire up the grill build the fire on one side mostly.
Take the porkloin out of the bag and drain the brine. Add the porkloin to the cold side of the grill. Rinse the cured porkloin with water before smoking.
Smoke till done. Keep the temperature around 250Fahrenheit. When the internal temperature is 165 Fahrenheit it's done. I hope you enjoy!!!
