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Yield: Serves 6 to 8
Method: Hot smoking
Equipment: Big Green Egg; apple chips
Brine Time: 7 days
Prep Time: 1 hour
Smoke Time: 5-6 hours
Rest Time: 12 hours
3 1/2 pound piece of boneless pork loin
For the brine:
4 whole star anise
1/2 tablespoon fennel seeds
1/2 tablespoon black peppercorns
1 quart water
1 1/4 cups kosher or sea salt
2/3 cup sugar
1 tablespoon Prague powder (pink curing salt)
1/2 cup sliced fresh fennel fronds and bulb
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 clove garlic, flattened with the side of a cleaver
1 quart ice wate
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 DAPHNE
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