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Been a couple of weeks since I could fire the smoker up. Threw a massive pork loin on today that came out crazy moist even without brining. Dalmation rub and finished off with some new Hawaiian sauce I picked up.
You should include some more pics in your posts--sliced, plated, etc. And some info on the cook--time, temp, smoking wood, final IT, and any other details that others might enjoy reading about.
Will do. I didn't get any plated pics, but I have details. I had the smoker set at 275 and after 3.5 hours I pulled the loin with an IT of 158. I stuck with pecan chips for the whole smoke as compared to my normal pecan/maple blend.