Smoked pork loin in beer marinade

Ingredients:

Beer marinade and pork

• 2.2 – 2.7 kg boneless pork loin center, cut into 2.5 cm thick steaks.
• 0.7 l Belgian blonde ale
• 2 tbsp. l. brown sugar
• 2 teaspoons sea salt
• 3 tablespoons grape seed oil
• 3 tbsp. l. malt vinegar
• 1/4 cup chopped tarragon leaves
• 6 allspice peas
• A few pinches of ground American seasoning mix, recipe below

American BBQ Seasoning Mix

• 1 tbsp. mixture of 4 peppercorns
• 1 tbsp. black peppercorns
• 1 tbsp. l. dried bay leaf, chopped
• 1 tbsp dried lemon zest
• 2 tsp. dried shallots
• 2 tsp. freeze-dried roasted garlic
• 1 teaspoon anise seeds
• 1 teaspoon coriander seeds
• 1 teaspoon crushed red pepper flakes
• 0.5 tsp allspice peas
• 0.5 tsp sea salt
• Combine all ingredients in a bowl

Smoking device

• 2.2 kg of apple wood blocks for smoking
• 2 sprigs of rosemary
• Tray for the released juice

Preparation:

1. In a shallow glass or ceramic casserole, whisk together the light beer, sugar, salt, grapeseed oil, vinegar, tarragon, allspice, and a few pinches of American barbecue seasoning. Place the pork steaks in the marinade. Rub the mixture into the steaks, cover, and refrigerate for 4-5 hours. Turn the meat over once during this time.
2. Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes before smoking. Soak the applewood log and rosemary sprigs in water and light 7 kg of charcoal. Place a drip pan filled with water under the grill where the meat will be cooking to increase humidity and collect any drippings.
3. When the coals are hot and white, blow on them a few times to start the fire and distribute them evenly. Place a few soaked logs on top. Be careful not to extinguish the flame.
   
   Smoke for 50 minutes. Start smoking with half of the prepared charcoal blocks, placing them on either side of the meat. Continue to heat the flame and close the lid of the barbecue. Open the chimney and remove the chimney cap.