Recipe modification help

[birdman080]

http://www.smoking-meat.com/october-9-2014-apple-juice-brined-smoked-pork-tenderloin

I am going to do my first smoke this weekend and I am going to do a half pork loin.  I wanted to use this recipe specifically for the brine.  Since this calls for pork tenderloin, and I am using a pork loin...how would you suggest modifying the brine?  The last time I did a basic pork loin brine it was so salty I threw half away (partially due to the added salt in my rub I used...won't make that mistake again), so I want to try to avoid that.

Also, I debated between a pork loin and pork sirloin roast due to the extra fat throughout in the sirloin roast.  Any preference either way?

I will definitely post pictures when I am done, as that will be the first "Q View" I have done here.  I have mainly been nosy with questions  

 

[atomicsmoke]

The recipe would work for a loin. The only difference brining time. I would brine at least 12h if not 24h.

Use less salt than what the recipe asks for if you are not sure. After brining wash and fry a piece so you know to add salt in the rub if not enough.

Between sirloin and loin I would go for sirloin for the reasons you stated.

 

[atomicsmoke]

If you do the loin don't go low and slow. Run it hot.

 

[gr0uch0]

Bird, check the labeling before you do any brining:  it may state that it's already been injected with some solution (i.e., brine) at the plant.  If so, you have no need to do it again.  Second, keep the fat cap up so that it self-bastes throughout.  Last, I agree with atomicsmoke:  low and slow on this cut equates to tough and dry at day's end.  For half a loin, I usually run at about 350 for about 3 hours, then take its temp to see where you are.  Good luck.

 

[dirtsailor2003]

On all the cuts mentioned I wouldn't go over 145 for the internal temp. Typically I will run my smoker 180-200 for loin and tenderloin. Hey cook so fast I want to maximize time in the smoke. If cooked to the proper IT they meat will not be tough or dry.

 

[patendo26]

I just did a sirloin roast 2 days ago that turned out very tasty.
I brined it in with a heavy salt/ sugar mixture and then wanted to see how red I could get the brine (for looks and to see the brine penetration). After a 12 hr brine I saw very little penetration but put it on with no rub.
I turned out to be the best loin I've done.
I suggest smoking at 275/300 until about 150-155 with the thought of getting the most smoke in a short time and a little higher internal temp than some suggest for loins to help break down some of that inner fat of the sirloin roast.

1c salt
1/2c sugar
1/4 pepper
1/4 garlic powder
Paprika
Chili powder
Caynne
Annato
(Red food dye)
I'd list amounts of "red" that I put in but aside from looking pretty I saw/ tasted very little difference except a bit of cayenne heat.