Back for my second post in 2 days, maybe I'm addicted.
I started with a 2.85lb Pork Loin Roast, and brined it for 9hrs.
4 cups cold water
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
1/2 teaspoon red pepper flakes
2 hours before I was ready to smoke I took it out of the fridge, rinsed the brine off and coated it with dry rub, your favorite one should work.
Ended up smoking for 3hrs with maple wood @ 225F, pulled when internal temp was at 142F, foiled and let rest for 40min, temp increased to 148.
Optional: 30-40min before pulling glaze with equal parts Dijon mustard and maple syrup.
Best pork loin I've had actually.