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So I went for it anyways. Rubbed them down with a little oil then with garlic that I had turned into a paste, coated them with a rub I made of fresh chopped rosemary, johnnys salt and black pepper. Smoked them over cherry wood at about 245 to 150 internal. I like mine well done. Did baked potatoes and onion lemon green beans.
I did not brine them. I don't think they needed it. It's pork from a hog I butchered last week. All organic home grown pork. Slaughtered and butchered it my self. Meat is really nicely marbled and has great flavor. I'll try a brine next time and see what's up. Any recipe you recommend?