I am smoking a pork loin for the first time today. It was about 8 lbs but I cut it in half to make two 4 lb loins. it has a nice layer of fat and I have had one brining in an apple juice brine and the other in a half juice half cider viniger brine for 24 hours. I was thinking of a honey/butter based rub for the outside and figuring to smoke them approx 4 or 5 hours at 235. Doesd this sound about right? Also I am not definite on the rub if there are any suggestions?