The smoker is my husband's. We live in SoCal - Orange County, so this is something we can do year round. The smoker is a Brinkmann Electric Smoker, which we understand has a constant temp of about 250 degrees. He seems to have perfected smoked salmon, but we want to move onto pork loin, briskets and chicken. We've had a couple of unsuccessful attempts at briskets (dry, tough). We now think that the problem may be that we tried to smoke too small of a brisket,since there is just the 2 of us. On our chicken attempt, the meat tasted great, but the skin (my favorite part!) was rubbery. Looking for advise for both cuts of meat. Most smoker cookbooks seem to be for charcoal/wood smokers and tend to ignore the electric ones. We bought pork loin at Sam's the other day, and I'm thinking we're going to put a Texas rub on it, let it sit wrapped awhile, then smoke to about 140, put a little apple juice on it, wrap in foil and bring it up to 150, and let sit awhile. Does this sound right? If it isn't, please let me know, since this will probably go on the smoker tomorrow afternoon.