Call 911

Do you ever find yourself watching episode after episode of Diners, Drive-Ins and Dives?  I do.  More often than I care to admit.  Well, it paid off this time.  This was loads of fun to make and really great!  I strongly encourage you to have your fire extinguisher close by.  Also, your house will smell like hickory for quite a while.  Make sure you really like that smell!  Next time I would do the fire and first 15 minutes on the BBQ.  The neighbor came over to make sure we were all right.  He could smell hickory from across the street!

The Glass Onion's Oven Smoked Pork Loin Po'Boy

Brine:

water to cover meat

thyme

bay leaf

red pepper flakes
garlic

fennel seed

sugar

salt

peppercorns

heat to allow flavors to come together  

cool down
place pork in brine for a max of 2 days

place hickory chips on foil lined bottom of roasting pan 

place on burner

turn burner on high (from bottom) (with gas stove, we used medium)

set hickory chips on fire - get them burning

once burning, place another layer of foil on top of chips (to put fire out)

place rack in pan on foil

remove pork from brine and place on rack - fat side up

cover roasting pan with foil and let sit for 15 minutes

then put in a 400 degree oven for 20-25 minutes

remove from oven
rest for 5 minutes
slice thin


Assemble:
focaccia bread (or whatever you like)
sliced pork
mustard sauce (brown mustard, mayo, horseradish)
havarti cheese
tomato
lettuce
pickle

This was the smokiest flavored meat ever!  We loved it.  Bon Appetit.