Heat ½ the Water (1 gallon) in a large pot and add the Kosher Salt (1/4 cup), Brown Sugar (1/2 cup), and Killer Hogs BBQ Rub (1/4 cup). Stir the mixture to dissolve the seasonings and remove from heat. Pour in the remaining water and allow the mixture to cool.
Place the Pork Belly (1) and Pork Tenderloin (1) in a large 2 1/2 gallon re-sealable bag and pour the brine over the meat. Squeeze as much air out as possible and place the bag in a large bowl to catch any leaks. Place the container in the refrigerator or a cooler with ice for at least 6 hours.
After the soak, take the pork belly and tenderloin out of the solution and season both with Killer Hogs The A.P. Rub (to taste).
Next layer on a mixture of garlic and herbs; Fresh Basil (1 tablespoon), Garlic (5 clove), Fresh Parsley (1 tablespoon), and Fresh Oregano (1 tablespoon).
Wrap the pork belly around the pork tenderloin and secure with butcher twine in multiple locations. Make sure the twine is tight and spread out about 1inch apart. The result should be an even-sized Porchetta Roast.
Next season the outside of the Smoked Porchetta with Killer Hogs BBQ Rub (to taste).
Now it’s time to get the Porchetta out on the smoker. For this cook I’m using my Yoder Smoker, but you can use any smoker. Get your smoker up to 250 degrees F (120 degrees C) and hold it steady.
Smoking Porchetta is going to take around 3 hours, but you want to go by internal temperature of 145-155 degrees F (62-68 degrees C) instead of time.
Once the Smoked Porchetta has hit the internal temperature, remove it from the smoker, and allow it to rest for 15 min – 20 min loosely tented with aluminum foil.
Remove the butcher twine from around the Smoked Porchetta and use a roast carving knife to slice.