Kroger had a deal on half pork loins, rib half's, $1.79/lb., picked up two of them and brined them for 27 days, was going to smoke them last week but Hurricane Sandy hit and waited another week (that's the beauty of brining vs. dry curing, flexibility - you have up to 45 days in the brine!).
Took them out this morning, sacked them and hung in the smokehouse:
started the mailbox on smolder with a combination of Corn Cob and Pitmaster's:
and off they go!
Promised my sister a piece, she's still in upstate NY, didn't want to ship it to her until their problems straightened out, that's why I waited! I'll post more when they're done!