Did a Pork Loin a few weeks back and it was quite good. This time I'm going to try brining it first. Does this sound like an okay recipe for a brine? 1/2 Gallon Water, 1 Cup Apple Juice, 1/2 Cup Apple Cider Vinegar, 1/2 Cup Kosher Salt, 1/2 Cup of Sugar, 1/4 Cup of Rub(with salt) Planning on brining over night and smoking tomorrow for dinner as well as making some of Dutch's beans with some Smoked Rib Tips (the one's I couldn't fit on the smoker with the ribs earlier this week) Any advice on the brine? I've never brined anything before. Thanks SMF'ers!!! Happy Friday and blessed smoking!