Smoked Pork Loin Sandwiches

Smoked Pork Loin Sandwiches

• 8 cups boiling water
• 2/3 cup kosher salt
• 1/2 cup packed dark brown sugar
• 1 (2 pound) boneless pork roast

• Chunks or logs of fragrant hardwood
• Stir together the water, salt and brown sugar. Cool to room temperature. 
• Pour the brine over the pork. 
• Use one or two heavy plates to weight the pork down and keep it beneath the surface of the brine. Cover and refrigerate for 12 hours. 
• Pour off and discard the brine. 
• Rinse the pork under cold running water, then pat dry. 
• Bring the pork to room temperature. 
• Prepare a smoker according to manufacturer's instructions, using the wood chunks and reaching 
• a steady temperature of 275 degrees F to 300 degrees F. 
• Place the pork on the rack in the coolest part of the smoker (at the end farthest from the firebox or on the upper shelf). 
• Lower the cover and smoke the pork, rotating it on the rack once or twice (but not turning it over) to promote even smoking, for about 2 1/2 hours or until it is just fully cooked through and tender without showing any sign of pinkness. 
• Remove the pork from the smoker and cool to room temperature. 
• The pork will be most flavorful if it is not refrigerated. 
• Or wrap it well and refrigerate for up to 3 days, returning it to room temperature before slicing or shredding and serving it