Brined half of a boneless pork loin in Pop's brine for 3 weeks. Smoked at 225 for 4 1/2 to 5 hours witg Jack Daniels Oak Barrel chips. Came out awesome if i do say so myself(wife said so too!)
As long as it came out juicy & tender, that's Great!!! Probably because it only took 4 1/2 to 5 hours to get there.Thanks guys! Bear, i remember reading that about temp, but i think the directions i was using said 165 and i just didn't think about it other than that. Came out juicy and tender though. When i did a straight loin with my rub i stopped at 145.