Back for my second post in 2 days, maybe I'm addicted. I started with a 2.85lb Pork Loin Roast, and brined it for 9hrs. Brine: 4 cups cold water 1/4 cup salt 1/3 cup maple syrup 3 cloves garlic, crushed 3 tablespoons chopped fresh ginger 2 teaspoons dried rosemary 1 tablespoon cracked black pepper 1/2 teaspoon red pepper flakes 2 hours before I was ready to smoke I took it out of the fridge, rinsed the brine off and coated it with dry rub, your favorite one should work. Ended up smoking for 3hrs with maple wood @ 225F, pulled when internal temp was at 142F, foiled and let rest for 40min, temp increased to 148. Optional: 30-40min before pulling glaze with equal parts Dijon mustard and maple syrup. Best pork loin I've had actually.