Smoked a Pork Loin at the NC Smokers Gathering and it was so good I thought I'd try another, but brine it this time. Brined it for 24 hours with this: 2 qt. Water ½ tsp. Rosemary ½ Cup Salt ½ Cup Brown sugar ¼ tsp Thyme 1 tsp Black Pepper ½ Cup Apple juice ¼ Cup Maple syrup Brined for 24 hours Place in the refrigerator for 24 hours. Dry prior to smoke. In a large pot, simmer the ingredients until solids are dissolved. My daughter sent Cricket flowers for Mother's Day and they were in this. Perfect brine bucket for smaller meats I thought. Nice end piece of pork loin I had in the deep freeze. About a kilogram. Set it on some canning lid rings so I could get the brine underneath. Cool the brine and submerge meat in mixture. Put a plate on it to keep it submerged. After 24 hours I dried it off and rubbed it some SPOG, Brown Sugar and paprika. Smoked to about 140º IT. Wrapped it in foil for about 20 minutes while I prepared the sides. Then opened it and rested for 20 more minutes before slicing. The sides. The slices. The juice. The pork was very moist and quite delicious I must say. Thanks for tuning in.