Did a small pork loin couple weeks ago for my road trip to KY this weekend. Normal liquid brine cure, rubbed down with black pepper before smoking.
Loin is a small one.
4 cups water
1/4 cup kosher salt
2 T pickling spice
course black pepper
1/4-1/2 cup apple butter, to your taste
Mix all together until salt is dissolved and apple butter is mixed.
Soak your small 1.5lb loin in the brine for 6-8 hours covering completely in the brine, fridge.
Rinse lightly, pat dry (loin will be sticky from apple butter) apply course black pepper.
Smoke with apple smoke @225 until you have a meat IT of 140-145. Do not foil, rest on wire rack until cool, cover with towel and fridge overnight.