Had a couple pieces of boneless pork loin I put in some of Pop's brine a couple weeks ago and it was time for them to hit the smoker. The only changes I made to the brine was to add a half cup of maple syrup and then inject them. After injecting, I added a teaspoon of ground cloves to the brine. I've made this before and the results were great. Makes a good boneless 'ham' for slicing. Smoking with apple pellets in the Amnps. Started at 130 without smoke and then bumped up 10 degrees every hour to 180. Looking to hit an IT of 150. Been in smoke for 6 hours as of now, should be a couple more before it's ready. I'll update with the money shot after an overnight rest and sliced up. A little time left to go yet. Getting good color on them. Thanks for looking.