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I am new to smoking as I just received my MES30 Christmas. Have done much grilling in the past. Looking forward to smoking all kinds of food. I am a retired physician.
With pork loin you can get away with not brining, just rub. As for the rub, what's your taste? Pepper, garlic, herbs, low sodium? You could smoke that loin with nothing on it at all.
I would try Jeff's rub, it's very good on pork. The best advice for a pork loin is don't overcook it. The usda says 145 IT is safe to eat for pork. I would cook it to 140 then wrap it in foil for 30-45 minutes sitting on the counter. The carryover cooking will take the IT to 145. It will be pink but very tender & juicy. I wouldn't bother with brining it. There's a pork loin recipe in my signature line, click on it & see what you think.
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