I'm going to try smoking a loin this weekend. I got some great tips from the threads, but I still have a couple questions. Should I brine, or just rub and mop? Also, approximately how long in the smoker per pound? It's a small loin, and I don't want it to be dry. Someone mentioned wrapping it with bacon. Is this helpful, and if so, do I wrap it with bacon before I rub? I'm also thinking about doing some jerky this weekend. Can I do it at the same time I do the loin?