Brining & Cooking a Bone-in Pork Loin Roast

Hi all, 

I just picked up a great 4lb bone-in pork loin roast. I'm trying to decide between smoking in the smoke hollow or grill roasting over indirect heat....but before I do that I'd like to brine it overnight. 

Does anyone have advice for a good brine? Just trying to make sure I get the water-salt-sugar ratios right for a 4-pounder (including bone). Of course, any extra tips (cloves?) would be very welcome!

Thanks!