So, I have only smoked a few things, but wanted to do a pork loin. I took a 6lb loin and put it in brine for 2 days, then rinsed it off and covered it with a little olive oil and then used Grub Rub. I put it in the smoker at 225 degrees with full smoke, used applewood chips. Smoked for about 2 hours, until the internal temperature was 140 deg, then pulled it out and put a foil tent over it for an hour then sliced, it was the best pork loin I have had. I also put one in the oven just in case the smoked one didn't turn out. I will now brine all my pork