3-4 kg boneless and skinless pork loin
salt and cracked black pepper
5 dl 10% brine
To baste
5 dl German beer
1 dl dark syrup
Bring the meat to room temperature an hour before cooking. Prepare the brine by boiling 5 dl of water and adding 50 g of sea salt. Stir until the salt is dissolved in the water and cool the broth. Mix the beer and syrup until ready.
Make incisions in the fat side of the meat. You can make incisions all the way through the meat or leave a millimetre under. Rub salt and pepper all over the meat. Inject the brine evenly into the meat. Preheat the kamado to about 120 °C and place the deflector on the grill. It is a good idea to use a water dish on top of the deflector to bring in moisture during grilling. Place the meat on the grill, fat side up. If you wish, you can also use smoking chuncks to add flavour.
Brush the meat every half hour with a beer and syrup mixture. The pork will cook in about 3-5 hours, depending on the size of the meat. The internal temperature should be between 70 and 80 degrees depending on the desired use. Allow the meat to rest in foil wrapping for about 30 minutes before serving.
