It's been a long no smoking winter here in Iowa, but today the outside temperature is high enough for me to fire up the WSM. I started with around a 9.5 lb pork loin that I picked up from Sam's Club. I cut it and half and put it in a brine overnight. Brine consisted of: pickling salt maple syrup peppercorns garlic powder This morning I coated the loin with the following seasoning. The temperature is set at 250 degrees and am using hickory chunks. Here is the meat just after throwing it on. I'll try to post more pictures throughout the cook. Thanks for looking.