Smoked Pork Loin Roast


  • Bone-in Pork Loin Roast
  • 4 to 6 garlic cloves sliced in half
  • Water


  • 250 ml (1 c) salt
  • 250 ml (1/2 c) brown sugar
  • 1 can frozen apple juice concentrate
  • 15 ml (1 tbsp) garlic powder
  • 15 ml (1 tbsp) seasoning salt
  • 15 ml (1 tbsp) soy sauce
  • 125 ml (1/4 c) white sugar
  • 125 ml (1/4 c) honey
  • 250 ml (1 c) teriyaki, Jamaican jerk, or marinade of your choice



  1. Mix marinade ingredients in a large non-metallic mixing bowl.
  2. Take roast and make random insertions with a sharp knife.
  3. Stuff the cloves of garlic into the insertions made in the meat.
  4. Place the roast in the mixing bowl with the marinade and add enough water to cover the roast.
  5. Seal the bowl with plastic wrap and store in a cool place overnight.
  6. In the mornin,g remove the roast and allow to air dry for about 1 to 2 hours.

Smoking Method

  1. Preheat the Bradley Smoker to 90°C (200°F).
  2. Using Apple flavor bisquettes and leaving the damper closed smoke/cook for 6 to 10 hours depending on the size of your roast.

To Serve

This roast is nice with stir fry vegetables and rice. Pineapple wedges add a striking contrast – add to the Bradley Smoker for last 1/2 hour.