I picked up a small 3# sirloin pork roast a couple months ago that has been languishing in my freezer since then. I pulled it out last night to thaw for today, then decided to brine it overnight before smoking it. I had some cranberry-apple juice in the fridge, so I took 2 cups of that, with 1 cup of apple cider vinegar, 1/2 cup of brown sugar and a dash of allspice for good measure. Tomorrow I plan to rub it down with some sort of sweet rub and smoke it with some apple/maple wood chips to see what becomes of it. Q-view will ensue tomorrow!