I have a 3.5lb Prod loin that I am thinking about smoking this weekend. I have never done a loin before and I am wondering if I should brine, inject or just season it. I was thinking about brine since it would aid in the breakdown of the connective tissues and make it a bit more tender. What I don't want is a dried out piece of meat. I have tenter and wrapped in foil to allow the juices come out into the meat once again. I guess I do not want to ruin this piece of meat.