I am trying Pop's wet cure on a pork loin for mainly smoked pork chops on the grill and some CB which will also be cooked . Since I plan to cook this loin would a cold smoke be a better way to go or should I hot smoke. I am a novice at cold smoking only doing belly bacon once which turned out OK. If I do cold smoke (80 to 100 degrees) how long should I smoke? I will be using my Masterbuilt Gasser modified for the AMZN.
Another question- I put three 3# pieces of loin in brine yesterday. They range from 2 to 21/2 inches thick and I did not inject. Would 10 days be long enough to brine? Thanks.