Hello to all. Completed first smoke last week. Pork Butt. Took 16 hours and I nearly went crazy. Learned a few things. will go better next time. I want to cook pork loin this weekend and have a few questions: 1. to brine or not to brine? If so, in what and how long? 2. to wrap in bacon or not to wrap in bacon? May buy a whole loin and do half with and half without. Wife not a huge fan of bacon. (I'll keep her around anyway) 3. From what I have read, I want to cook to 165 internal, correct? Thanks for all of the great posts and tips on here. We new guys really appreciate the advice. I will get q vue of the process and post next week.