Smoked my first center cut pork loin for Easter dinner. Put both of them in brine Friday night for about 14 hours. Saturday rinsed and dried, then rubbed down with yellow mustard then added rub, wrapped in plastic wrap and put in frig till 8:00 am Sunday morning. Sat out and let them get to room temp. Each one is about 5 lbs. Total cooking time was 8 hours with temp between 180 and 210. IT was 145 when I removed from smoker. This was the juiciest pork I have ever had, I could not have had it turn out any better.. Taste was out of this world.
This is about 2 hours in, getting ready to insert temp probe.
This is at 5 hours in, added zucchini boats
6 hours in, each time squirted with Apple Cider Vinegar and Apple Juice