I went to HyVee today, I know, it's probably not the best place to pick up a cut of meat, but I grabbed a 3.5 lb center cut pork loin. After doing a hefty amount of reading, I saw it was recommended to rub it down with mustard or maple syrup. I decided syrup was the way I was going to go! I made up some rub, brown sugar, little lowrey's, cayjun (sp?) spice, little onion flake and garlic salt. It tasted great and I've made some good ribs with it prior (in the oven - finishing on the grill). So, I have it in my fridge marinating away.
I picked up some hickory chips today as well as a better thermometer to go with the cheap one that came on my grill. I'm going to let the meat sit here for the next hour or two, then start soaking the chips and getting the grill ready. If you read my previous post, I have a charcoal grill, but I think I should be able to smoke with it. Just not sure how many coals to light at the beginning, obviously they need to be white before I put on the chips. I read about the minion (sp?) method, and might give that a whirl. Light 5 or 6 coals with a bed of unlite ones below, but who knows!
Thanks thus far, hopefully I will remember to post back when it's done...and hopefully it's good!