I usually don't brine on either one. The loin is very lean and prone to drying. My answer? Drape some bacon over the top to "self-baste." You can let that whole thing sit on the rack above your briskets to baste them a bit as well. Salt, pepper, brown sugar, and a little heat if you like. Another great idea I've seen here on SMF is the stuffed loin (just give it a search). I have yet to do one of these, but man, it looks great! I would pull the loin at 165* and rest for 0.5-1 hour before slicing and serving.
I generally keep things pretty simple: salt, pepper & smoke on my briskets. We prefer them pulled, so I smoke them at 225* to an Internal Temp of 165*. Then I foil and continue at 225* until the brisket hits 200*. If you prefer sliced, then pull it at 190*. Either way, keep it wrapped in foil and place it in a cooler wrapped in towels for at least an hour before slicing or pulling.
Pork can take just about any hardwood smoke, but I prefer to take it a little easy with briskets: fruit or nut wood. Of course, that is strictly personal preference.
Have a great smoke!
