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1 tablespoon firmly packed light brown sugar (15ml) |
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For rub, in a bowl combine the brown sugar, garlic powder, ground ginger, pepper, cayenne, allspice, cloves, nutmeg, cinnamon, orange zest.
Score the fat cap of the pork loin creating a diamond pattern. Season the loin all over with the rub, rubbing the mixture into the scored surface. Place the seasoned pork loin into a sealable plastic bag and then place in the refrigerator over night.
Prepare smoke pouch. Place 2(500ml) cups of cherry wood chips into a bowl of cold water to soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Add rum and orange peel to wood chips. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make a second pouch.
Remove pork loin from refrigerator and season well with kosher salt.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source on the left side of the BBQ and a drip pan on the right side. Close the lid and wait for smoke. Once BBQ is smoking, place the pork loin on the side of the BBQ without direct heat.
Smoke the pork loin over indirect heat for 2.5-3 hours. Change the smoke pouch halfway through.
Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
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