I do alot of turkey boobs. Check the packaging (I'm sure you know this, but I'll say it for myself) to see if its packed in a 11% solution (I have seen the range from 9 to 13%). If it says this, no need to brine it, because its been sitting in salt water for a few weeks/months.
Pork loins. I love'm. You ever stuff one? Take a long knife and cut a nice size "X" into one end. Do the same to the other, approximating where the "middle" will be. I then take something, anything with a large handle, and shove it in there (rolling pin or something). Stretch it out a bit.
Now get your hands in there and make sure your finger touch each other in the middle. The loin will look pretty deformed (pushed to gether) Your now ready to stuff.
With what you ask? Whatever you want. Bratwurst, italian sausage, anything. I will freeze a brat, or partially freeze, poke holes in the membrane, then shove one in one end, one in the other. I've also taken out of the casing, but this is harder to do.
Chorizo shoved in there is good as well.
Now smoke as normally do (I'll get to that in a minute) and your done. When you slice into it, you have an awesome presentation Bullseye: smokering, white pork, then the eye of whatever you stuffed it with.
Here is my method for smoking loins. I like to cook them between 210-225. I spray all day (I use kids juicebox type cherry juice) after an hour or two to let the rub set up. (I rub the night before)
After about 5 to 6 hours I'll throw a probe in there, and leave it in (removing lets out juice). Once I see 165*, I pull it off, wrap in HD foil, and put back into the smoker. Before wrapping and sealing, I spray it down real good to give the juices a start. Leave in the smoker till you see 190*. Remove
Place in a empty cooler, with a towel over the top of it. Try and wait at least 2 hours, 3 would be better.
When removing from cooler BE CAREFUL. You have no idea how much juice your gonna have. Put in casserole dish or large pan.
Carefully open foil. You will not be able to slice anything smaller than 3/4" slices, because this stuff is falling apart good. Spoon some juice over it, and serve.
Thank God I got half a loin left for dinner tonight.
Mine is not the only way to do loins, it is just another way.