Just a quick hello. While not a first timer, I am certainly not a veteran. I have smoked a few pork shoulders for pulled pork, smoked pork steaks, a turkey breast, and pork loins. Still feeling my way through this artform. I stumbled onto this site searching for interesting recipes for todays New Years Day porkloin. I have a cheap brinkman smoke n grill smoker which i started with and also have a conventional charcoal grill which i like better. I have cut the porkloin into two marinating one half in an apple juice rosemary and tyme brine. The other half marinated in dr. Pepper with crushed marciano cherrys and a shot of Pussers rum. Will smoke both with pecan chips. Its 15 degrees here today. So keeping the heat regulated will be interesting. Planning on watching the Red Wings and Toronto in the winter classic outdoor hockey game. Gonna be a great day finished up with an old fashion wood fired sauna in the sauna i built. Happy New Year.