First pork loin using Pop's brine for 9 days. I added 1 T garlic powder, 1 T onion powder, and a full cup of sea salt. I thought it was a little salty and that the garlic and onion were a little too strong. I soaked in clean water for a day. Then removed and put on a rack in the fridge for a day to dry. 2nd test fry was much better, IMO. Here we go..... No flame on the smoker - just apple pellets in the 12" AMNTS. Nice smoke and temp was 110. 5 1/2 hrs of cold apple smoke, then lit the burner and took it to 180. Hard to get a descent picture with where the sun is, but taking on a nice color. It took a while, but finally pulled them at 156. I have some young ones in the house, as well as, my daughter-in-law being pregnant, so I went with a higher finish temp until I'm more comfortable that I am doing things correctly. Off to be wrapped and let them rest for a day or two. Will post some pics of them being sliced later on. Thanks for the help guys! Picture after one day of mellowing. I'm going to try and leave it wrapped up for a another day or two, but the kids have already tasted it. I might have to slice it up and get it in the freezer just so there will be some left! Firm texture but very moist - even taken to 156 IT. Really good stuff! So glad I tried it.