Make the cure. Combine all of the ingredients except the pork loin in a pot and bring to a simmer. Stir and make sure that the salt and sugar dissolve. Remove from the stove and allow to come to room temperature. Place the brine in the refrigerator until thoroughly chilled.

Brine the meat. Place the pork loin into the brine, weighing it down with a small plate if needed to keep the meat from floating. Place in the refrigerator for 48-72 hours.

Remove the pork loin from the brine and rinse it with cold water. Completely dry the meat off and refrigerate uncovered for 8-24 hours. Placing the meat on a wire rack inserted on a sheet pan will help with air flow in order to thoroughly dry the meat.

Smoke. Hot smoke the pork loin at a temperature between 200 and 210 degrees F. to an internal temperature of 150 degrees F. Allow the meat to completely cool before covering and storing. This will keep in your refrigerator for up to 10 days if stored properly.