Pork Loin question

[culpepersmoke]

Went to Costco yesterday and picked up a couple boneless pork butts to brine for Buckboard bacon. I have a small pork loin in the freezer that I was thinking I’d put in the brine as well. Leave in there about a week and then rinse and slice for chops. Either smoke or grill them at that point. 

Questions are:

Is it OK to let this thing thaw in the brine? Does a week sound about right?

Do you think the flavor of the brine will be too much for a chop?

Thanks guys.

 

[woodcutter]

10-14 days for buck board bacon and same for Canadian bacon with the loin. The loin will be Canadian bacon.....very good! I would inject the loin if it is over 2" thick.