I find that slicing the brie the width of the pork loin roast works best (leave the rind on the cheese). Slice the apples into crescent shapes about 1/2 inch thick.
To slice the pork loin roast in the hasselback style, carefully make slices about 1.5-2 inches apart into the roast. Do not slice all the way through, but cut 3/4th's of the way into the roast.
Stuff each sliced pocket with a few apple slices and a chunk of brie cheese. It should easily fit both. If you need to secure the ends with toothpicks to make it sturdier, do so!
Slow smoke the pork on your grill over indirect heat. Pork only needs to cook to 145 F. internally, so make sure it goes onto the smoker cold from the fridge.
You can spray the pork with diluted apple cider vinegar to build up the bark or baste with some maple syrup to caramelize the outside a bit. Remove when it hits 140-145 F.
Lauren Nagel is a certified culinary arts educator and grill enthusiast. She's worked with brands like Big Green Egg, Primo Grills, Lynx Grills, and more. Follow along for more expert grill recipes!