Mix your pork brine ingredients together until the sugar has dissolved completely.
Remove the silver skin and fat from your roast. Use butcher twine to tie it together to help ensure the shape remains round while cooking.
Inject the brine into your roast with a high-quality injector.
As you inject the brine, your roast will become slightly puffy. Place your roast in the refrigerator for one or two hours to give the brine a chance to infuse.
Mix your paprika, salt, onion powder, thyme, sugar, cayenne and pepper together using a small bowl.
Take your pork loin out of the refrigerator and coat it lightly using melted butter. Cover your roast with the dry ingredients and massage it lightly. Make sure you rub sticks.
Leave your roast sitting for thirty minutes at room temperature.
Use the Minion Method to prepare your grill or smoker.
Wait until your temperature reaches 225 degrees Fahrenheit.
Put your roast on the grill using indirect heat.
Close the cover and cook your meat for ninety minutes.
Turn your roast and use a brush to add a little more barbeque sauce. Keep cooking for another ninety minutes then flip your roast again. If you like, you can add more barbeque sauce.
Continue these steps until the internal temperature of your meat is 140 degrees Fahrenheit.
After four hours, use an instant-read, high-quality thermometer to check the temperature of your meat.
Your roast should require four to six hours to cook.
We recommend checking the temperature of your grill frequently to ensure it does not exceed 250 degrees Fahrenheit.
The ideal temperature is 225 degrees Fahrenheit. This will make certain your roast is delicious and tender.
Let your pork roast sit for twenty minutes after removing it from your grill to let the juices redistribute.