Been sitting on a 8 lbs pork loin that I picked up at Walmart last week and it was such a beautiful weekend that I decided to pull out the smoker. :)
Here it is trimmed, scored, and ready for the brine;
Here is the brine recipe I used;
8 Cups - Water
1/2 tsp - Rosemary
1/2 Cup - Salt
1/2 Cup - Brown Sugar
1/4 tsp - Thyme
1 tsp - Black Pepper
1/2 Cup - Apple Juice
1/4 Cup - Maple Syrup
Placed the pork in and brined for about 36 hours.
After brining I used a little of Jeff's rub and also prepped a herb rub with; fresh parsley, thyme, Rosemary, sage, garlic, kosher salt, and oilve oil. The placed in a dish and back in the fridge for 6 hours;
Preheated the smoker at 230F and tied the meat up with some butcher twine;
Smoked for about 3 hours with Pecan wood chunks, and pulled it out at 145F;
Prepared a nice honey mustard sauce to go with it and voilà!
Got great reviews from the family and must say that I found it pretty tasty myself. It came out incredibly moist and the honey mustard sauce was perfect for it!