Fire up the smoker for Easter dinner this year

Big meals are part and parcel for Easter Sunday, and this recipe for “Pork Loin Roast with Hot Pepper Jelly Glaze” from Karen Putman and Judith Fertig’s “Championship BBQ Secrets for Real Smoked Food” (Robert Rose) is a great way to ensure everyone has a full belly by the end of the meal.

Pork Loin Roast with Hot Pepper Jelly Glaze

1 boneless pork loin roast (about 2 pounds)
4 cups apple juice + additional apple juice for spraying
1/2 cup brown sugar rub
1 cup hot pepper jelly

BROWN SUGAR RUB

2 cups packed dark brown sugar or granulated maple sugar
1/2 cup fine kosher or sea salt
1/4 cup sweet Hungarian paprika
1/4 cup chili powder
1/4 cup ground lemon pepper
1/4 cup granulated garlic
1 tablespoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried thyme

Rinse pork under cold running water and pat dry. Place in a large sealable plastic bag and pour in apple juice. Seal bag and refrigerate for at least 8 hours and up to 12 hours.Remove pork from marinade and pat dry. Discard marinade.

To make brown sugar rub, in a medium bowl combine brown sugar, salt, paprika, chili powder, lemon pepper, garlic, black pepper, basil and thyme. Sprinkle 1/2 cup of the dry rub over the surface of the meat, coating evenly. Set aside.

Prepare a fire in your smoker. Meanwhile, in a small saucepan, melt hot pepper jelly over medium-low heat. Keep warm by the smoker.

Place pork directly on the smoker rack, add wood to the coals and close the lid. Smoke at 225 F to 250 F, spraying with apple juice every 30 minutes, for 2 hours. Brush with hot pepper jelly, close the lid and smoke, spraying with apple juice every 30 minutes, for 1 to 1 1/2 hours, or until a meat thermometer inserted in the thickest part of the pork registers 160 F for medium, or until desired doneness. Let rest for 15 minutes before slicing.