Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
Preheat a smoker for smoking at 225 degrees F.
Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.