Sorry in advance for the lack of pictures, I haven't quite got used to doing "Q view" yet but I kind of wanted to give credit to the forum and help out if I can.
So for a family supper I took out a 3 lb pork roast last night and adapted the brine from Foamheart in this post http://www.smokingmeatforums.com/t/238677/pork-loin-ideas
My brine recipe was:
1 litre water (had to add more to cover meat)
1.5 tsp club house wild whiskey smoked BBQ seasoning
1/3 cup salt
1/4 cup brown sugar
3-4 sprigs of thyme
1/2 cup apple juice
1/2 cup maple syrup (real)
1 cup Apple cider vinegar
Brined for about 10 hours overnight. Rubbed on some more of the Club House Wild Whiskey Smoked BBQ seasoning on the outside. I didn't like this stuff when I first got it because it's sweet but it fit really well with this. Fired up the smoker to about 250*F and smoked with water and apple juice in water pan and Apple wood chips in the smoking pan. Flipped roast after about 1.5 hours, checked it about 1.5 hours later and it was at an IT of 150* so a little over done... Glazed it with maple syrup, wrapped in foil and towel and put in slow cooker just set to warm.
All that was left...
It turned out really good. Great flavour, good smokiness, tender and pretty moist. Probably would take it out a bit sooner next time. This was light years better than any other pork roast I have ever made.