I've been reading jeffs emails for some time now and always found them helpfull in my cooking. I'm less rounded when it comes to smokin but i got my pork loin down to a science. I only use wood usually hickory in an old hearth with a weber mounted on the chimney. water pan and nw florida humidity always leaves it real juicy. first i just rubb my loin with my rubb thats similar to jeffs but i save the brown sugar for later! I get my smoker goin real hot to... 225-300 sometimes more cause the fore box is old and rusty. but it smokes plenty some times too much. after maybe 30-40 minutes i brake out the glaze. anything wet and sugary is good but my favorite is agave nector and cayenne powder. if that aint hot enough hit it with some srirachi when the sugar carmalizes. start to finish a smaller loin is done in 45 min. stiff to the poke is a great indicator and if you pick it up with tongs it won't slump. don't overcook it although its good and grainy it lacks the super juicy soft ham like texture that will wow anyone gauranteed!!! cheers!!! Lance, goes great with more than one strong ale
